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1
Blend flour, sugar and salt in processor 5 seconds.
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2
Add butter and shortening.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Beat 2 tablespoons ice water and yolk in bowl to blend.
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5
Add to dough.
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6
Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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7
Gather dough into ball; flatten into disk.
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8
Wrap in plastic; chill at least 30 minutes and up to 1 day.
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9
Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl.
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10
Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
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11
Blend oats, flour, sugar, almonds, cinnamon and salt in large bowl.
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12
Add butter.
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13
Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use.
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14
Preheat oven to 425F.
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15
Roll out dough on lightly floured surface to 13- to 14-inch round.
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16
Transfer to 9-inch-diameter deep-dish glass pie dish.
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17
Trim overhang to 3/4 inch; fold under.
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18
Crimp edge decoratively.
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19
Spoon filling into dough-lined dish.
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20
Sprinkle with topping.
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21
Bake pie 30 minutes.
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22
Reduce temperature to 400F.
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23
Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer.
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24
Cool at least 30 minutes.
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25
Serve warm or at room temperature.
