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Cherry lattice pie with almond-milk ice

There's nothing as sweet as a cherry pie.

By Alice Storey
  • 1 hr preparation
  • 1 hr 10 mins cooking plus freezing, resting
  • Serves 6 - 8
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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 almond milk (see note) (3 cups)
  • 55 gm raw caster sugar (¼ cup)
  • 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 plain flour (2 cups)
  • 225 gm chilled butter, coarsely chopped
  • 1 tbsp caster sugar, plus extra to garnish
  • ½ tsp ground cinnamon


  • 1
    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.
  • 2
    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).
  • 3
    Meanwhile, combine fresh and frozen cherries, sugar, almond meal, cornflour, vanilla bean and seeds, and rind in a bowl, and toss to combine.
  • 4
    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.


Frozen sour cherries are available from supermarkets and select delicatessens. Almond milk is available from supermarkets and health-food shops.Drink suggestion by Max Allen: A sparkling Italian brachetto.