Share a little about the ingredients and techniques used to create this dish/item. Filling: frozen dark red cherries, 2.5 pounds, thawed -- They were quite juicy. 2 tsp almond extract 2.5 Tbsp Z-Sweet + 2.5 Tbsp sugar with 3 Tbsp instant clear gel, stirred together 2 Tbsp Tapioca starch pinch of salt Bottom crust -- (I had to change for the top because this one wouldn't hold together enough for lattice strips. So this made 2 bottom crusts. One will be for a future pie. Then I had to remake dough for the strips. 3 oz almond flour made in the dry jar of a Vitamix (food process would also work) from raw almonds that still had their skins on. 12 oz flour (I tried 9 first, but apparently the almond flour didn't act like flour in this dough, so I treated it like an adjunct ingredient outside of the 1-2-3 ratio. 8 oz of organic, mechanically pressed palm oil with 0 trans fats -- Spectrum brand. This was a very soft shortening. I needed to freeze the dough between making it and rolling it out. 1 tsp salt 1 tsp baking powder, 2 Tbsp sugar. Lattice strips: 6 oz flour 4 oz Earth Balance sticks 2 oz cold water 1/2 tsp salt 1/2 tsp baking powder 1 Tbsp sugar I brushed the top with: 1 Tbsp Agave syrup, 1Tbsp earth balance, and 2 Tbsp Silk soymilk, heated to melting in a microwave. What are you most proud of? That I didn't give up when the first dough clearly wasn't going to make lattice strips. I have never made them before and I had a though -- Oh well -- it didn't turn out -- bake it without them. But instead I made a half-batch of a more elastic dough. I always thought that lattices were insanely difficult. This class showed me how to do that. I _love_ the way this turned out. What advice would you give someone starting this project? Go for it!