Place pie crust in bottom of a 9" pie plate and flute edges, set aside
in a large bowl, combine filling ingredients and pour into crust
For topping combine flour and sugar; cut in butter until crumbly. Sprinkle evenly over pie
Bake at 425 degrees for 35-45 minutes until crust golden brown and filling is bubbly. Cover edges of pie crust with foil until last 10-15 minutes to avoid burning.
Remove from oven and allow to cool. Enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/crumb-top-cherry-pie/