On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges and follow par-bake instructions from pie dough recipe.
Drain cherries, reserving 2/3 C. juice. Set cherries aside. In a large saucepan, combine sugar and corn starch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes.
Remove from heat; stir in allspice. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400°F for 20 minutes.
Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
Remove foil from pie; spoon topping over pie. Reduce oven to 350°F ; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.
