Making the Pie

• Stir together the flour, sugar, and salt in a mixing bowl. Cube the cold butter and toss it into the mixture. Smash the butter cubes until well incorporated, then add yogurt and mix until the dough forms a shaggy mass. Wrap in plastic and chill for 30 minutes.
• On a floured surface, roll the dough into a rectangle. Fold it into thirds, rotate, and repeat two more times. Chill for at least 1 hour or overnight.
• In a saucepan, combine frozen tart cherries, pure cane sugar, and cornstarch. Stir in the water and cook over medium heat for about 10 minutes until thickened, then stir in butter, almond extract, and salt. Set aside to cool.
• In a bowl, stir together flour, sugars, and salt. Pour melted butter and almond extract over the dry ingredients, mixing until crumbly. Set aside.
• Preheat your oven to 350°F. Roll out the chilled pie crust and fold it into quarters before placing it in the pie tin. Pour the cherry filling into the crust and sprinkle the crumble mixture on top. Bake for 30 minutes until golden brown.
• Allow the pie to cool completely for improved flavor before serving.