350 gm plain flour (2 cups)
225 gm chilled butter, coarsely chopped
1 tbsp caster sugar, plus extra to garnish
½ tsp ground cinnamon

1.2 kg cherries, pitted
600 gm frozen sour cherries, defrosted
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
Demerara sugar, for scattering

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).

Meanwhile, combine fresh and frozen cherries, sugar, almond meal, cornflour, vanilla bean and seeds, and rind in a bowl, and toss to combine.

Preheat oven to 180°C.
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 vanilla ice-cream.