Prepare the filling:

1. Drain the syrup from the jar of cherries into a medium saucepan. Whisk in the cornstarch and sugar.
2. On the stovetop over medium-high heat, bring to a simmer, whisking constantly until the mixture thickens. Add in the cherries and continue to cook until the filling thickens again.
3. Remove from heat and stir in the vanilla and almond extract. Set aside to cool while preparing the crumble and pie crust.
4. Preheat oven to 425F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.

Prepare the crumble:

1. In a medium bowl, mix together the rolled oats, flour, brown sugar and cinnamon (breaking apart any clumps of brown sugar). Add in the melted butter and mix again until everything is moistened. Set aside.

Prepare the crust:

1. Sift the flour twice, then whisk in the salt and create a well in the center.
2. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
3. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
4. Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter. It should overhang your pie plate about 1 cm.
5. Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges.
6. Pour the pie filling into the pie crust and sprinkle the crumb topping evenly on top.
7. Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes. Loosely cover with foil during the last 15 minutes to prevent the edges of the crust from over browning.