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 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
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water
Directions:
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 F (220 C) oven until pastry is browned, 35 to 40 minutes.
Cool on wire rack.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.