Crumb-Topped Cherry Pie

1 1/4 cups flour
1/2 teaspoon salt

1/2 cup canola oil

2 Tablespoons milk

Filling:

1 1/3 cups sugar

1/3 cup flour

2 cans (14.5 ounces each) pitted tart cherries, drained

1/4 teaspoon almond extract

Topping:

1/2 cup flour

1/2 cup sugar

1/4 cup cold butter, cubed

1 cup heavy whipping cream

1 Tablespoon confectioners' sugar

1/8 teaspoon vanilla extract

In a bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9 inch pie plate; set aside. In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 425 degrees for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.