Cherry lattice pie with almond-milk ice

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 1.2 kg cherries, pitted
  • 600 gm frozen sour cherries, defrosted (see note)
  • 200 gm caster sugar
  • 60 gm almond meal
  • 35 gm cornflour
  • 1 vanilla bean, split, seeds scraped
  • Finely grated rind of ½ lemon
  • 10 gm butter, coarsely chopped
  • 1 egg lightly beaten with 1 tbsp milk, for eggwash
  • For scattering: demerara sugar
  •  
  • Almond-milk ice
  • 750 ml (3 cups) almond milk (see note)
  • 55 gm (¼ cup) raw caster sugar
  • 1 tbsp honey
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • Finely grated rind of 1 orange
  • Splash brandy (optional)
  •  
  • Cinnamon pastry
  • 350 gm (2 cups) plain flour
  • 225 gm chilled butter, coarsely chopped
  • 1 tbsp caster sugar, plus extra to garnish
  • ½ tsp ground cinnamon
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.

Topics:

CINNAMON, ALMONDS, BAKING, DESSERT, MODERN AUSTRALIAN, DRINK SUGGESTION, SUMMER, PASTRY, CHRISTMAS, VANILLA, HONEY, CHERRIES

Recipe:

ALICE STOREY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR AND ALICE STOREY

Drinking Suggestion:

A SPARKLING ITALIAN BRACHETTO. , suggested by MAX ALLEN

FEATURED IN

Dec 2013

Dec 2013

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