Add flour, brown sugar, and softened butter to a food processor. Pulse until the ingredients are combined and begin to form balls.

Transfer the mixture to a bowl, and place in the refrigerator until ready to use.

Preheat the oven to 400°F, and line a large baking sheet with foil.

Prepare a 9-inch homemade or store bought pie crust, and place it into a pie dish. Refrigerate the pie shell in its dish until ready to use.

Wash, dry, and pit the cherries. Place them in a large bowl with granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Stir to combine.

Transfer the filling to a prepared 9-inch pie shell. Use your hands to form the crumb topping into small balls of various sizes and dot them over the top of the filling.

Bake for 45 to 55 minutes or until the filling is bubbly and the topping is golden brown. If the top begins to brown too quickly, cover it with a foil tent.

Allow the pie to cool at room temperature for about 1 hour before serving.