For crust:
300 g. all-purpose flour.
100 g. sugar
280 g. butter
50 g. Cinnamon Toast Crunch,
5 g. salt ground to a flour
65 ml. cold water, mixed with 20 ml. vanilla extract

1. Combine 200 g. flour, sugar, and cereal in food processor.
2. Pulse twice to combine. Spread butter slices over surface of mixture, and pulse until no dry flour remains and dough starts to form—about 25 short pulses.
3. Add remaining flour and pulse until dough is just broken up, about 5 pulses. Then transfer dough to a large bowl.
4. Sprinkle dough with water/vanilla mixture. Using a rubber spatula, fold and press dough until it comes together in ball. Wrap in plastic and chill at least two hours before rolling out.
5. Roll dough out onto floured surface and fit into pie plate.

For filling:
500 g. Montmorency cherries, pitted 4 tbs. cornstarch, dissolved in a little water
250 g. sugar 1 tsp. almond extract
Juice and zest of one lemon

1. Preheat oven to 350°. Paint interior of bottom crust with egg white and bake for six minutes. Cool on rack.
2. Pour cherries and sugar into a large Dutch oven and bring to a boil over medium heat. Add cornstarch and continue cooking to thicken filling. Taste filling carefully, as more sugar and/or cornstarch might be necessary—cherries vary widely in sweetness and moisture content.
3. Add lemon, zest, and almond extract. Chill filling completely before proceeding.
4. When filling has cooled, pour into bottom crust. Cover with top crust and crimp edges to seal. If desired, paint top crust with egg white or cream and sprinkle on sanding sugar.
5. Bake at 350° for about an hour, or until crust is golden brown and filling is bubbling. Cool completely before slicing.