Cherry Pi Your Love With Me!

What's a Pi-day celebration without bourbon? I can't get over how well sour cherries and bourbon go together. The bitterness of the sour cherries completely dissolves with the oven's heat and this pie turns into the perfect treat (I definitely ate it for breakfast a couple times).

Crumble:

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces

Pie:

Nonstick vegetable oil spray
2 pie crusts, homemade or store-bought (find my favourite recipe here)
3 24.7-ounce jars pitted sour cherries in syrup, drained well
3/4 cups sugar
1/4 cup bourbon
3 tablespoons cornstarch
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest

For the crumble, whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture for about 15 minutes to firm it up. Use immediately or cover and chill crumble up to 5 days ahead of time.

Preheat oven to 350°F (175˚C). Line a rimmed baking sheet with foil and lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over). Set aside. Line two pie dishes with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and the remaining five ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until piecrusts and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, about 1 ¼ to 1 ½ hours. (The juices will begin to ooze out of crust and onto foil-lined sheet).

Let the pies cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling). Enjoy immediately, but refrigerate it after a day (if it lasts that long).