AT A GLANCE
This pie is best served at room temperature, ensuring the cherry filling has a lovely jammy texture. Use good unsweetened almond milk for the ice.
|01||For almond-milk ice, stir ingredients in a saucepan over medium heat to dissolve sugar and honey, then set aside to cool. Pour into a tray and freeze, scraping with a fork every 30 minutes to form ice crystals, until mixture is completely frozen. Just before serving, scrape with a fork again to loosen the ice crystals.|
|02||For cinnamon pastry, pulse flour, butter, sugar, cinnamon and a large pinch of salt in a food processor until half combined. Add 80ml iced water and process until pastry just comes together. Turn out onto a lightly floured surface and bring together. Divide in half, form into discs, wrap each half in plastic wrap and refrigerate to rest (2 hours).|
|03||Meanwhile, combine fresh and frozen cherries, sugar, almond meal, cornflour, vanilla bean and seeds, and rind in a bowl, and toss to combine.|
|04||Preheat oven to 180C. Roll out one half of pastry on a lightly floured surface to 5mm thick and line a 24cm pie dish and trim edges. Roll out remaining pastry to 5mm thick and cut into 2cm-wide strips. Transfer cherry mixture to pastry case and weave pastry strips on top to create a lattice pattern. Brush with eggwash, scatter with sugar, and bake until golden and cooked through (1-1¼ hours). Cool to room temperature and serve with almond-milk ice.|
Note Frozen sour cherries are available from supermarkets and select delicatessens. Almond milk is available from supermarkets and health-food shops.
A SPARKLING ITALIAN BRACHETTO. , suggested by MAX ALLEN