cherry pie with almond crumble

the goods:

1 cup plus 1 tablespoon all-purpose flour, divided

3/4 cup granulated sugar

1/2 teaspoon fine salt, divided

6 cups drained jarred sour cherries (from three 24-ounce jars)

1 teaspoon pure vanilla extract

1 homemade or store-bought pie crust (see below)

1 large egg white, lightly beaten

1/2 cup light-brown sugar

1 stick (1/2 cup) cold unsalted butter, cut into pieces

1/4 cup almonds

basic pie dough:

1 and 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, cold, cut into pieces

4 to 5 tablespoons very cold water

Stir together flour, sugar, and salt. Cut the butter into flour mixture. Add water and mix with a fork until dough pulls together.

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature.