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PREPARATION
FOR THE FILLING:
Preheat oven to 375 F. Toss together the cherries, sugar, cornstarch and vanilla in a bowl.
FOR THE CRUMBLE TOPPING:
In a medium bowl, mix flour, light brown sugar, granulated sugar and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
TO ASSEMBLE:
Pour in filling; dot with butter. Scatter crumble topping generously on top of the filling. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1½ to 1¾ hours. Transfer pie to a wire rack and let cool before serving.
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