filling

• pastry for single crust pie
• 2 lbs cherries, pitted
• 1 cup sugar
• 2 tbsp kirsch
• 2 1/2 tbsp instant tapioca
• 1 tsp vanilla
• pinch salt

topping

• 2/3 cup flour
• 2/3 cup rolled oats
• 2/3 cup brown sugar
• 4 tbsp butter
• pinch cinnamon

Preheat oven to 400°F.

Roll out crust and fit into pie pan. Flute edges and refrigerate until ready to use.

Mix pitted cherries with sugar, tapioca, kirsch, vanilla, and salt. Let sit, stirring occasionally, for about an hour for tapioca to set.

Place in pie shell.

Make topping. Mix flour, sugar, oats, and a pinch of cinnamon. Stir in butter.

Bake at 400°F for about 30 minutes. Reduce heat to 375°F and bake another 20 or so minutes. Allow to cool before slicing.