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1
Preheat oven to 400 degrees.
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2
FILLING: Combine sugar, cornstarch and salt in a mixing bowl.
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Drain cherries, pouring 1/4 cup of the juice into a small bowl or measuring cup. Set the cherries aside. Add almond extract and vanilla to the juice in the cup.
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4
Add the liquid to the dry ingredients in the mixing bowl and mix well. Add the butter and use the back of a fork to smoosh it up into smaller pieces that will spread themselves around the mixture.
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Stir in the cherries and let the mixture stand for 15 minutes. While it's sitting there, taunting you, make the streusel:
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STREUSEL: Combine all dry ingredients in a bowl, then add the butter and vanilla. Cut the butter into the dry ingredients with a pastry blender or two knives until mixture looks crumbly - like a bowl of gravel. (Bad analogy. Sorry.) Set the streusel aside. *Note to self: Next time, make the streusel with cold butter and the food processor, do it ahead of time, and store it in the refrigerator. That way, you can stand around and watch the cherries in that bowl and won't miss out on any of the action.*.
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7
Back to the FILLING: Stir the blueberry pie filling into the cherries.
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Pour filling into pie crust and sprinkle the streusel as evenly as possible over the top. Bake for 50 to 55 minutes.
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Note: if you decide to go make it without the pie crust, less baking time is required. It will be done when it's bubbly and the streusel is browned - 40-45 minutes.
