Tip the flour, almonds, butter, sugar and pinch of salt into mixer.  Mix until it resembles breadcrumbs. 

Beat the egg yolks with 2 tbsp cold water, add to the mixer and continue to mix until the dough starts to clump together. 

Empty onto a work surface and knead briefly to bring everything together into a smooth dough. 

Wrap and chill for 30 mins.

Remove the stones from the cherries.  Mix the cherries with the jam, sugar and cornflour until well combined. 

Heat the oven to 200C/180C fan/gas 6. 

Dust a surface with a little flour, then unwrap one piece of pastry. 

Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish.  It is a delicate pastry, if any cracks when rolling, squash them back together and keep going.  Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes.

Sprinkle ground almonds over the base, then spread the cherries on top to fill. 

Roll out the remaining pastry so it's large enough to cover the pie. 

Using a little egg or milk or water around the pastry edge put the pastry lid on.

Or make a lattice.

Brush the whole pie with a thin layer of egg wash. 

Sprinkle over a little caster sugar. 

Bake for 60 minutes, check the pie after 40 mins. 

The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it. 

Remove from the oven and cool for about an hour.

Eat and Enjoy.