Cherry-Bourbon Pie

Ingredients

• 0.3 cup almonds sliced
• 0.3 cup bourbon 
• 18 cups cherries sour pitted drained well
• 3 tablespoons cornstarch 
• 0.3 cup flour all-purpose
• 0.5 teaspoon kosher salt 
• 0.3 cup brown sugar light packed ()
• 0.5 cup oats 
• 2 tablespoons orange juice fresh
• 1 tablespoon orange zest finely grated
• 1  pie crust dough homemade store-bought
• 0.8 cup sugar 
• 0.3 cup butter unsalted chilled cut into 1/2" pieces ()

Equipment

• bowl
• oven
• whisk
• aluminum foil
• pie form

Directions

1. Whisk all ingredients exceptbutter in a medium bowl until no lumps ofsugar remain. Rub butter into oat mixturewith your fingertips until it's completelyincorporated. If butter begins to softenwhile mixing, chill mixture to firm it up,about 15 minutes (cold butter ensuresa flaky, tender crumble). Cover and chillcrumble up to 5 days ahead.
2. Preheat oven to 350°F. Line a rimmedbaking sheet with foil; lightly coat withnonstick spray (for easy cleanup in casethe pie bubbles over) and set aside. Linepie dish with crust and crimp edgesdecoratively.
3. Place pie dish on preparedbaking sheet.
4. Combine cherries and remaining5 ingredients in a large bowl. Using a rubberspatula, gently mix until cherries arecoated and mixture is evenly distributed.
5. Pour cherries into pie crust and topevenly with crumble.
6. Bake until pie crust andcenter of crumble are deep golden brownand juices from cherries are bubbling andlook thickened, 1 1/4–1 1/2 hours. (The juiceswill begin to ooze out of crust and onto foillinedsheet.)
7. Let pie cool for at least 2 hoursat room temperature to allow filling to setproperly. (
8. Cutting into the pie before it's setwill result in a runny filling.) Cover and letstand up to 1 day at room temperature.