Cherry lattice pie with almond-milk ice from Australian Gourmet Traveller Magazine, December 2013: The Christmas Issue (page 120) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on December 10, 2013

    Perhaps the best deep-dish cherry pie I've had in a long while. I used a mix of jarred morello, frozen and fresh black cherries and half the sugar they suggested. The pastry is beautifully crisp and the cinnamon works well with the cherry.

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