Low Fat Cherry Pie

From the kitchen of Lior - Israel

2 (16 ounce) package frozen no-sugar added pitted cherries
12 3/4 teaspoons Equal for Recipes or 42 packets Equal
    sweetener or 1 3/4 cups Equal Spoonful
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 to 7 drops red food color
Pastry for double crust 9-inch pie

Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.

Mix Equal, 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 degree F oven until pastry is browned, 35 to 40 minutes.

Cool on wire rack.