Make the filling. Cut the mixed stone fruit into 3/4-inch pieces (no need to peel), and combine them with the cherries in a large bowl. Add the bourbon, vanilla bean paste, and lemon zest. Whisk the sugar, salt, cornstarch, and cinnamon together in a small bowl, and add this to the fruit. Toss everything together, so all the fruit is coated.

Make the crumble topping. Whisk the flour, oats, sugars, and salt together in a medium mixing bowl. Add the melted butter, and mix with a fork until the mixture resembles a buttery crumble.

Preheat your oven to 375 F. Line a baking sheet with parchment paper or a Silpat.

Assemble the pie. Lightly flour a work surface. Remove the dough from the fridge and remove the plastic. If your dough has been chilled overnight, it will need to temper before being rolled; this usually takes 10 to 15 minutes. Once the dough is pliable, roll the disc out to a 12-inch circle. Use flour throughout the rolling process as needed to prevent sticking. Transfer the rolled dough to a 9-inch pie plate, and trim the edge to allow 1 inch of dough to hang over the edge. Roll or fold the hanging edge of the dough over itself, using your thumb and forefinger to crimp the edge. Put the crimped crust into the freezer for 20 minutes.

Once the crust has chilled, pour the filling in, adding all the juices that may have collected in the bottom of the bowl. Scatter the crumble over the top.

Chill the whole pie in the freezer for 10 minutes, transfer it to the prepared baking sheet, then place the pie into your preheated oven, on the center rack, and bake it until the crust is a deep golden brown and the juices from the pie are boiling. This should take 1 full hour, and possibly longer. Cool the pie for 1 hour before eating, to allow the juices to settle and continue thickening. Store any leftovers in the fridge and warm slices of the cold pie at 375 F for 15 minutes before eating for best results.