See all pies in the category:

Directions

Combine flour and salt in a medium bowl. Cut in cold butter until mixture resembles coarse meal. Flatten larger pieces of butter into flakes with fingers. Add cold water and combine into a shaggy dough. Turn out onto lightly floured board and fold dough over onto itself until blended. Shape dough into a round, wrap in plastic wrap and refrigerate for at least 30 minutes. After chilling, roll out crust and fit into the bottom of a 9″ pie pan. Flute edge as desired. Return to refrigerator while preparing filling. 

Place baking sheet on rack in bottom third of oven and preheat to 400 degrees.

In a medium bowl, combine sugar and ClearJel. Add undrained thawed cherries and toss with lemon juice. Set aside to extract juices as oven preheats.

Using a slotted spoon, transfer cherries into chilled pie crust. In a small saucepan, reduce remaining juices over low heat for 3-4 minutes, until slightly thickened. Remove from heat and add Amaretto and vanilla. Allow to cool for 5 minutes then pour over cherries. Top filling with butter cubes and return to refrigerator.

In a medium bowl, combine flour, crushed cookies, brown sugar, granulated sugar, cinnamon, and salt. Toss with melted butter until crumbly. Mound mixture on top of cherry filling.  

Place pie on pre-heated sheet pan and lightly cover topping with foil to prevent over-browning. Bake at 400 degrees for 20 minutes. Reduce temperature to 375 degrees and bake an additional 40 minutes, or until filling is bubbling. Remove from oven and cool completely before serving.