Preheat oven to 170°C.
Make pastry and push into a 25cm flan dish. Freeze for 30 minutes. Then blind bake for 15 minutes. This is a very short pastry so be careful when handling it.
Place sugar and zest into TM bowl and mill 10 sec/speed 9.
Add orange juice, cornflour and 250g of the drained juice from cherries.
Cook 7 min/80ºC/speed 4. Then 2 min/90/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 chopped almonds.
Cook for 15 minutes or until set in centre. Cool in tin completely. Serve as you wish!
Cool and serve warm or cold with...(what else) a dollop of whipped cream or ice cream!