Instructions: Flatten pie shell on a cutting board and slice it into 1/2-inch-wide strips. Combine remaining ingredients, except sugar substitute, and mix lightly. Spoon half the fruit mixture into a 9-inch nonstick deep-dish pie pan. Sprinkle evenly with sugar substitute. Add remaining fruit mixture.

Take the longest (center) strips of pie pastry and gently stretch it to fit across the middle of the cake pan or pie pan. Continue to stretch and arrange strips-3/4 inch apart-until the pie is covered with criss-cross lattice of pastry. Discard leftover pastry.

Bake the pie, uncovered, in a preheated 425 oven 25 minutes. Allow to cool before cutting. (155 calories per serving; 10 more per serving with fructose)

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