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Directions

Crust:
Preheat oven to 425 degrees. In a large bowl, combine flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Wrap in plastic, flatten slightly and refrigerate for 30 minutes. Remove dough from plastic wrap and roll out on a floured counter until it is a couple inches bigger than your pan. Transfer crust to pie pan. Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough. Flute edges as desired. Line crust with parchment paper and add pie weights. Par bake crust 12 minutes. Remove from oven and remove pie weights and parchment paper. Let cool while you make the filling. Lower oven temperature to 375 degrees.

Streusel:
In a medium size, heavy bottom saucepan, add the sweet, sour and dried cherries, sugars, tapioca, cornstarch, cinnamon and nutmeg. Stir gently with a wooden spoon to combine. Cook over medium-high heat, stirring constantly, until the mixture is thickened and boiling.
Remove from the heat and stir in the almond and vanilla extracts. Pour the filling into the partially-baked pie shell. Dot the surface of the cherry pie filling with small pea-size pieces of the butter.

Streusel topping:
In medium mixing bowl, combine brown sugar, flour, quick cooking oats and cinnamon; cut in butter until crumbly. Stir in nuts. Top filling evenly with streusel mixture.
Place pie on a baking sheet (to catch any drips) and place in the oven. Bake for 35 minutes. Rotate the pie in the oven and bake for an additional 10 minutes. The pie is done when the crust is golden brown and the filling is bubbling. If

crust is browning too quickly you may need to cover with pie shield or aluminum foil.

Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing.