Step 1

Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 4 tablespoons of water and process until the dough just comes together. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or two forks to cut in the butter.)

Step 2

Transfer dough to a lightly floured work surface and shape into a round disk. Roll out the dough to a 12-inch round. Transfer dough to a pie dish, by rolling the dough partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.

Step 3

Preheat oven to 400 degrees F.

Step 4

Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.

Step 5

In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form.

Step 6

Stir the cherry filling to make sure it is well combined. Use a slotted spoon to spoon the cherry filling into the pie crust, leaving any extra liquid in the bowl to discard. (If you add all of the juices that the cherries have released the pie will be too liquidy.) Sprinkle the crumble topping over the cherries.

Step 7

Bake pie at 400° F for 20 minutes, then reduce oven temperature to 350° and continue baking pie for 40 to 45 more minutes, until filling is bubbly. Check on pie partway through the baking time and cover with a piece of foil to prevent the crust and topping from over-browning. Let cool for at least 2 hours before slicing and serving.