Ingredients

*For the Crust:
21/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
* Use Martha's Pie Dough (up to you if you blind-bake first)

For the Filling:
5 cups sweet cherries, pitted
1/4 cup cornstarch
1/2 cup + 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 tablespoon fresh lemon juice

For the Crumble:
3/4 cup granulated sugar
1/2 all purpose flour
1/2 cup candied ginger
5 tablespoons butter, melted

Instructions

Pie Dough:
You will need your dough to fill a 9" deep pie dish, so follow instructions in the link above, or make up your favorite pie dough.
Chill before rolling out!
Follow assembly instructions below.

Filling:
In a large bowl stir together the cherries, cornstarch, sugar, salt, lemon and almond extract. Let mixture sit while you make your crumble and roll out your crust.

Crumble:
Mix sugar, flour, and candied ginger together in a medium-sized bowl, then stir in melted butter. Put the topping in the freezer while you mix up the pie.
This is important! You want big, frozen chunks of crumble.

For the Assembly and Baking:
Preheat oven to 400 degrees (F).

Roll out half of the chilled dough on a well floured work surface, rolling it to about a 12-inch round.
Gently place the dough in 9-inch pie pan and either trim the edges or crimp them decoratively.
With a slotted spoon add cherry mixture into pie crust, making sure the majority of its juices remain in the bowl (we don’t want soggy pie!).
Add half of the frozen crumble on top of the pie, and then place in the oven – on the middle rack – and bake for 30 minutes.
Reduce oven temperature to 375, rotate pie, and add the remaining crumble.
Bake for another 25 minutes, or until the crust and crumble are golden.

Let pie cool on a rack… or eat it hot at your own risk and delight.