Instructions: Thaw pie shell to room temperature and set aside. Combine remaining ingredients (except sugar substitute, if using) and mix well. Spoon into a large 9- or 10-inch deep-dish pie pan. If using sugar substitute, spoon half of the fruit filling mixture into the pie pan. Sprinkle evenly with sugar substitute; add the remaining fruit filling.

Gently remove pastry from its foil pie pan by inverting the pan on a large cutting board. Flatten it with your palms. Cut it into thin 1/2-inch strips. Arrange the strips over the fruit filling in a criss-cross lattice pattern.

Bake in a preheated 425 oven 35 minutes, until filling is bubbling and crust is golden. Cool before serving.

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