Pie crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms.

Roll 1/2 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan.

Drain cherries, reserving 3/4 cup cherry juice. Mix remaining 17 tsp equal, 1 tbsp cornstarch, 1 tbsp flour, reserved cherry juice, nutmeg, and food color in small saucepan; heat to boiling, whisking constantly. Boil, whisking constantly, until thickened, about 1 minute.

Sprinkle remaining 2 tbsp cornstarch and 1 tbsp flour over cherries and toss; stir cherry juice mixture into cherries. Spoon cherry mixture into pastry.

Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edge.

Bake pie at 425 until pastry is golden and pie is bubbly, 35 to 45 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

Per serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg sodium, 51 gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1 fruit, 2 bread, 1 fat