Cherry Streusel

Cherry Streusel
Grace Thatcher
Classic Cherry
Crust
2 cups flour
1/2 t. salt
10 T. Crisco shortening
3-4 T cold water
Into a large mixing bowl, sift together the flour and salt, add all of the shortening. Cut the Crisco shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.
Prepare pie crust in a nine inch pie pan and prebake for 10 to 15 minutes at 425 degrees.
Streusel
6 T. sugar
4 T. flour
2 t. wheat germ
2 T. almond flour
1/8 t. cinnamon
5 T. butter, melted
2 drops almond extract
1/4 cup slivered almonds
Filling
2 15 oz. cans tart cherries, drained with juice reserved
1 T. clear jel
1 cup dried tart cherries
2 T. almond pastry filling
1 T. butter
Mix first 5 ingredients for streusel topping together in a medium bowl. Melt butter in a small bowl and add almond extract. Mix lightly then incorporate into the dry mixture. Add almonds and lightly toss with fingertips to combine then set aside.
Prepare cherry filling by tossing both kinds of cherries together in a bowl. Put reserved cherry juice into a saucepan and reduce to 1/2 cup. Then add clear jel and simmer for approximately one minute or until thickened. Add to cherry mixture and stir until well incorporated and let sit until cool. In the meantime, mix almond filling with 1 T. melted butter and spread evenly onto the bottom of prepared Crisco classic crust. Add cherry filling and bake at 350 degrees for 30 minutes then place streusel on top and bake an additional 10 minutes or until slightly browned.