On a lightly floured surface roll the pie dough into a 12-inch circle. Line a 9-inch fluted pie plate with the pastry, fluting edge as desired. Cover and set aside.
Preheat oven to 375°F. For crumble, place oats in a food processor. Cover and process until finely ground. Add the flour, sugar, 1/4 teaspoon salt, cinnamon, and almonds. Cover and process until almonds are coarsely ground.
Transfer mixture to a medium bowl and add the melted butter; stir with a fork until combined.
To make cherry filling, in a large bowl stir together the sugar, cornstarch, and 1/4 teaspoon salt. Add the cherries and almond extract and stir to combine.
Spoon cherry mixture into pastry-lined pie plate and sprinkle with almond mixture.
Bake about 65 minutes or until bubbly in the center, covering loosely with foil after 30 minutes. Remove and cool on a wire rack.
To partially thaw cherries, place in a large microwave-safe bowl. Cover with waxed paper and microwave on 100% power (high) for 2 minutes, stirring once.