Preheat oven to 170°C.
Make pastry and push into large pie plate. Freeze until use.
Place sugar and zest into TM bowl and pulverise 10 sec/speed 9.
Add juice, orange oil, cornflour and drained juice from cherries.
Cook 7 min/80ºC/speed 4.
It should be thickened and clear, like a jelly consistency.
Place drained cherries into prepared pie base, pour syrup over the top, then sprinkle the flaked almonds.
Cook for 45 minutes or until set in centre.
Cool and serve warm or cold with...(what else) a dollop of whipped cream!