Blend flour, sugar and salt in the processor for 5 seconds. Add butter and vegetable shortening. Using on/off turns, process until mixture looks coarse. Beat 2 tablespoons ice water and yolk in a bowl to blend. Add to dough.

 

Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic.

 

Chill at least 30 minutes and up to 1 day.

 

Mix cherries and juices, sugar, tapioca, brandy and salt in a bowl. Let stand until tapioca looks semi transparent, stirring occasionally, about 1 hour.

 

 

Blend oats, flour, sugar, almonds, cinnamon and salt in a large bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form; Chill until ready to use.

 

Preheat the oven to 220C. Roll out dough on a lightly floured surface to 35cm round. Transfer to 25c m deep-dish pie dish. Trim overhang to 2cm; fold under. Crimp edge decoratively. Spoon filling into dough-lined dish.

 

Sprinkle with topping. Bake for 30 minutes. Reduce temperature to 200C. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer.

 

Cool at least 30 minutes. Decorate with fresh cherries. Serve warm or at room temperature.