Cherry Lattice Pie (Diabetic) - cooking recipe

Ingredients

For pie
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 Equal(R) for Recipes or 42 packets Equal(R) sweetener)
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 -7 drops red food coloring
For Crust
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water

Preparation

For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
Wrap and refrigerate until ready to use.
For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
Mix Equal(R) or Splenda(R), flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
Boil, stirring constantly, 1 minute.
Remove from heat and stir in cherries; stir in food color.
Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
Pour cherry mixture into pastry.
Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
Arrange pastry strips over filling and weave into lattice design.
Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
Seal and flute edge.
Bake in preheated 425\u00b0F (220\u00b0C) oven until pastry is browned, 35 to 40 minutes.
Cool on wire rack.