Step 1

In a medium saucepan, add the frozen cherries, swerve, lemon juice and corn starch. Stir together.

Step 2

Cook on medium heat until mixture becomes thick (like canned cherry pie filling), about 10 minutes.

Step 3

Allow mixture to come to room temperature while you make the pie crust (link below).

Step 4

Preheat oven to 400°.

Step 5

Divide dough into 2 portions, one larger then the other.

Step 6

Roll larger portion into a 13x13 inch square.

Step 7

Place in the bottom of an 8x8 inch baking pan, press up the sides, trim edges.

Step 8

Add trimmed edges to remaining dough.

Step 9

Roll remaining dough into a 10x11-inch piece. Cut into 12 strips.

Step 10

Add strips in a lattice pattern, brush melted butter on top and sprinkle with cinnamon.

Step 11

Bake 30-35 minutes or until bubbly. CHECK AT THE 15 MINUTE MARK. If the pie is getting too brown, loosely cover with foil.