Makes one 9-inch pie.
1 unbaked 9-inch pie shell
3 cups fresh or frozen pie cherries, thawed
3 cups fresh or frozen chopped rhubarb, thawed
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon almond extract
1/4 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
Preheat the oven to 375 degrees F.
Prepare the pie shell.
In a medium saucepan, combine the rhubarb, cherries, water, 3 tablespoons flour, and 3/4 cup sugar.
Stir well and bring just to a boil.
Reduce heat to medium low.
Cover and simmer for 3 minutes.
Stir in the almond extract.
Spoon the filling into the prepared pie shell.
With a pastry blender or your fingers, combine the butter, 1/2 cup sugar, 1/2 cup flour, oats, and cinnamon until blended and crumbly.
Sprinkle over the top of the pie.
Bake for 30-40 minutes, or until the topping is browned and the filling is bubbly.