Remove your pie dough disc from the refrigerator and cut it in half. Set one half aside. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 23cm (9-inch) deep pie pan; the edges should overhang a little over the side of a pie pan. Refrigerate the pie pan until ready to fill.
Roll the second pie dough disc on a lightly floured surface to 10 inches in diameter. If using my recommended lattice cutter, then following the manufacturer’s instructions, place the dough disc over the cutter. Use your rolling pin to press the dough firmly onto the cutter. Place cutter and dough into the freezer for 20 minutes. Once very cold, gently separate the lattice cutter into two. (Please refer to my images above)
If you do not have a lattice cutter then prepare the pasty top as you normally would.
Remove the pie pan from the fridge and sprinkle the ground almonds onto the bottom of the pie. Then pour the cherry filling into the pie dough. Distribute the cubed butter over the filling. Turn out the dough from the lattice cutter and place it over the pie filling. Trim the edges of the dough and tuck in any excess around the edges, and crimp to seal. Refrigerate pie for 30 minutes (or freeze for 15 minutes) whilst pre-heating the oven to 220C / 425F
Beat together egg and 1 tablespoon milk for the egg wash. Gently brush the lattice and pie edges and then sprinkle with coarse sugar. Bake for 20 minutes before reducing the oven temperature to 190C / 375F and continue to bake until the crust is golden brown and the cherry filling is bubbling, about 40-50 minutes. Suppose the pie's edges become too golden, then tent with foil after 20 minutes. Remove from the oven and sprinkle with toasted flaked almonds.
If you’d like a pie to hold its shape once cut, then allow pie to cool completely and refrigerate. In my opinion, it’s best served warm with a dollop of ice-cream.