Cherry Lattice Pie (Diabetic)

Directions

1. 1
   For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
2. 2
   Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
3. 3
   Wrap and refrigerate until ready to use.
4. 4
   For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
5. 5
   Mix Equal(R) or Splenda(R), flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
6. 6
   Boil, stirring constantly, 1 minute.
7. 7
   Remove from heat and stir in cherries; stir in food color.
8. 8
   Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
9. 9
   Pour cherry mixture into pastry.
10. 10
    Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
11. 11
    Arrange pastry strips over filling and weave into lattice design.
12. 12
    Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
13. 13
    Seal and flute edge.
14. 14
    Bake in preheated 425°F (220°C) oven until pastry is browned, 35 to 40 minutes.
15. 15
    Cool on wire rack.