Sour-Cherry Streusel Pie
['1Tender Pie Crust dough disk', '1 1/4 cups all purpose flour', '6 tablespoons (packed) golden brown sugar', '1/4 cup sugar', '3/4 teaspoon ground cinnamon', '1/4 teaspoon salt', '1/2 cup (1 stick) unsalted butter, melted', '1/4 teaspoon vanilla extract', '1 cup (scant) sugar', '3 1/2 tablespoons all purpose flour', '1 teaspoon ground cinnamon', 'Pinch of salt', '2 1/2 pounds sour cherries', 'pitted']
Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.
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