| 1 9″ Unbaked Pie Shell |
| Filling |
| 1 Cup Sugar |
| 3 Tbsp. Cornstarch |
| 1/4 Tsp. Salt |
| 2 1/4 Lb. Fresh Sour Cherries |
| Topping |
| 2/3 Cup Whole Oats |
| 1/2 Cup Flour |
| 1/2 Cup Sugar |
| 1/4 Tsp. Cinnamon |
| 1/2 Tsp. Salt |
| 3/4 Cup Whole Almonds |
| 6 Tbsp. Melted Butter |
Preheat oven to 425° F. Chill prepared unbaked crust for 30 minutes.
Topping
Using a food processor, grind oats to an oat flour and add flour, sugar, cinnamon and salt. Mix together and then add almonds. Grind until nuts are coarsely ground. Add butter and mix together.
Filling
In large bowl, mix cherries with the sugar, cornstarch, and salt. Pour into chilled unbaked pie shell. Sprinkle the almond topping over the cherries. Place the pie plate on a cookie sheet and cover edges of crust with foil.
Bake for 15 minutes at 425°, remove foil covering crust and reduce oven temperature to 375° and bake for 1 hour.