Vegan Cherry Blueberry Pie

• First, preheat your oven to 350°F/177°C.
• Then, let's make the filling! Whisk cornstarch, 3/4 cup granulated sugar and 3/4 cup cherry juice reserved from the can (the rest can be discarded) in a medium sauce pan over medium-high heat; bringing it to a boil.  Cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.
• Now, it's time for the crust. Combine 1 1/2 cups oat flour, 1/3 cup plus 4 teaspoons brown sugar, 5 tablespoons melted coconut oil and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.
• For the topping, combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil. Stir well until the mixture begins to clump.
• Spoon the cherry berry filling into the partially baked pie crust, and then top evenly with oat crumb topping mixture. Place the pie on the top rack of your preheated oven.  Then, place a foil-lined baking sheet on the rack just below to catch any drips.
• Bake until juices are bubbling and the topping is browned, about 30 minutes.
• Cool completely on a wire rack until the filling is firm, about 2 hours.  (This waiting period is by far the hardest part!)  Serve with vegan vanilla ice cream or whipped cream.