Cherry Lattice Pie (diabetic)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 (16 ounce) packages no-sugar-added frozen cherries, pitted
• 1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups splenda sugar substitute (can also use 12+3/4 teaspoons equalâ® for recipes or 42 packets equalâ® sweetener)
• 4 teaspoons all-purpose flour
• 4 teaspoons cornstarch
• 1/4 teaspoon ground nutmeg
• 5 -7 drops red food coloring
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons cold margarine, cut into pieces
• 10 -11 tablespoons ice water

Recipe

• 1 for crust: combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• 2 mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• 3 wrap and refrigerate until ready to use.
• 4 for pie: thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• 5 mix equal® or splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
• 6 boil, stirring constantly, 1 minute.
• 7 remove from heat and stir in cherries; stir in food color.
• 8 roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
• 9 pour cherry mixture into pastry.
• 10 roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• 11 arrange pastry strips over filling and weave into lattice design.
• 12 trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• 13 seal and flute edge.
• 14 bake in preheated 425ºf (220ºc) oven until pastry is browned, 35 to 40 minutes.
• 15 cool on wire rack.