Diabetic Cherry Pie

Place the frozen cherries in a strainer over a bowl. Let thaw completely, reserving 3/4 cup of the cherry liquid.

Preheat the oven to 425 degrees F.

Combine the sugar substitute, flour, cornstarch, and nutmeg in a saucepan. Whisk in the reserved cherry juice and bring to a boil over medium-high heat. Let boil, stirring constantly, for 1 minute or until thickened.

Stir the thawed cherries and food coloring into the thickened juice and mix well.

Roll out one pastry crust to a 10-inch circle on a lightly floured work surface. Carefully transfer the pastry to a 9-inch pie pan. Pour the cherries and liquid into the pastry.

Roll the other pastry crust out to a 1/8th inch thickness. Cut the pastry into 1/2-inch strips. Arrange the strips over the top of the filling in a lattice design. Trim any pastry strips that overhang the pie plate. Press the edges of the lattice strips together with the bottom crust. Flute the edges of the bottom crust.

Place the cherry pie in the oven and bake at 425 degrees F for 35-40 minutes or until the pastry is a light golden brown and the filling is bubbly.

Remove the pie from the oven and let cool on a wire rack. Store the pie, covered, in the refrigerator for up to 5 days. This pie also freezes well.