In a food processor, place 1¼ cups (185g) plain flour, 2 tsp caster sugar and ¼ tsp salt and pulse to combine. Add 125g butter and pulse just until butter is cut into pea-size pieces. Add 2 tbs chilled water and pulse just until moist clumps of dough form. Add more chilled water, 1/2 tbs at a time, to moisten, if necessary. Transfer dough to a clean surface. Pat into a disc and cover with plastic wrap. Place in the fridge for at least 1 hour or until firm.
Meanwhile, in a medium bowl, combine the brown sugar, cinnamon, ginger, nutmeg, ¼ cup (55g) remaining caster sugar, ¼ tsp remaining salt and remaining flour. Using your fingers, rub the remaining butter into flour mixture until moist clumps form. Place crumble in the fridge for 10 mins or until firm.
In a separate medium bowl, combine the cornflour, remaining caster sugar and remaining salt. Stir in the cherries, lemon rind and 1½ tbs lemon juice. Set aside until cherries release their juice.
Position a rack on the lowest shelf of the oven and preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. On a lightly floured surface, roll out the dough to a 33cm disc. Brush away excess flour and transfer the dough to a 23cm pie dish, allowing excess dough to hang over the edge. Lightly press dough into the dish. Use a small sharp knife to trim excess pastry and crimp the edge. Place in the freezer for 10 mins or until the dough is very firm.
Spoon the cherry mixture into the pastry case. Sprinkle the crumble evenly over the cherry mixture.
Place the pie dish on the lined tray and bake for 10 mins. Reduce oven temperature to 175°C (155°C fan-forced) and loosely cover the pie with foil. Bake for 30 mins. Remove foil and bake for a further 30 mins or until the crust is deep golden brown and the filling is bubbling. Set aside on a wire rack for 1 hour to cool.
Divide the pie among serving bowls. Serve warm with ice cream.