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1 3/4 c. quick oats
1/2 c. all-purpose flour
1/3 c. packed brown sugar
1/4 tsp. salt
1/3 c. (5 1/3 tsp.) butter, melted
2 (16 oz.) cans pitted dark sweet cherries, undrained
2 tbsp. granulated sugar
1 tbsp. cornstarch
1/2 tsp. almond or vanilla extract

Heat oven to 350 degrees. Lightly oil large pie plate. Combine first 4 ingredients. Add butter; mix well. Reserve 1/3 cup for topping; press remaining mixture onto bottom and 1 inch up sides of prepared pan. Bake 15 minutes. Drain cherries, reserving 1/3 cup liquid. In medium saucepan, combine sugar and cornstarch. Gradually add reserved liquid stirring until smooth.

Add cherries and extract. Bring to a boil, stirring occasionally. Reduce heat; simmer about 1 minute or until thickened and clear, stirring constantly. Pour over baked crust. Sprinkle with reserved topping. Bake 15 to 18 minutes or until edges are slightly browned. Store, tightly covered, in refrigerator.

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