CHERRY LATTICE PIE

Steps:

• In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together.)
• Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
• Preheat oven to 425 degrees F.
• In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.
• On a lightly floured surface, roll half the dough into a 12-inch circle.
• Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.
• Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.
• On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern.
• Remove crust from refrigerator and pour filling into it.
• Slide lattice off the cookie sheet directly on top of the pie.
• Trim lattice strips, leaving a 1/4-inch overhang.
• Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.
• Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.
• Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.
• Cool on a rack.