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Cherry Lattice Pie

Serves: 8

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   2 (16-ounce) packages frozen cherries no-sugar added pitted
   12 3/4 teaspoons Equal measure or 42 packets EQUAL sweetener
   4 teaspoons flour
   4 teaspoons cornstarch
   1/4 teaspoon ground nutmeg
   5 to 7 drops red food coloring
   Pastry for double crust 9-inch pie (see recipe)

1. Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix EQUAL Measure, 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.

2. Roll half the 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 strips 1/2 inch wide. Arrange pastry strips on pie and weave into lattice design. Trim edge of pastry and strips and flute edge.

3. Bake in preheated 425°F oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.

EXCHANGES
Carbohydrate 3 1/2
Fat 2

PYRAMID SERVINGS
Starch 2
Fruit 1
Sweet 1/2
Fat 2

NUTRITION FACTS
Calories 343(110 calories from fat)
Fat 12 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 280 mg
Carbohydrate 50 g
Dietary Fiber 2 g
Sugars 15 g
Protein 5 g

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