Place flour, sugar and macadamia butter in the food processor with the dough blade fitted. Process until the mixture resembles a breadcrumb consistency.
Slowly add enough cold water with the motor running and process until the dogh clumps together.
Remove the dough from the food processor and lightly knead into a ball. Transfer to a plastic bag and place in the fridge for 25 minutes.
Gently heat the reserved cherry juice in a pan with the sugar and almond meal. Simmer until the juice thickens and reduces by about a half.
Preheat the oven to 180° C.
Roll out 2/3 of the pastry to fit the base and sides of a 22 cm pie dish.
Lightly grease the pie dish then line the dish with the pastry. Trim the edges then cover with a piece of foil and fill with dried beans to weight it down.
Place the pie case in the oven to bake for 15 minutes. Remove the foil and bake for a further 10 minutes. Allow to cool.
Roll out remaining pastry. Fill the pastry case with the cherry filling.
Cut strips of pastry and lay across the pie in a lattice pattern.
Brush with milk and bake on a baking tray for 20 to 25 minutes until golden.