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1
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.)
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2
Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
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3
Preheat oven to 425 degrees F.
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4
In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.
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5
On a lightly floured surface, roll half the dough into a 12-inch circle.
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6
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.
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7
Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.
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8
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.
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9
Remove crust from refrigerator and pour filling into it.
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10
Slide lattice off the cookie sheet directly on top of the pie.
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11
Trim lattice strips, leaving a 1/4-inch overhang.
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12
Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.
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13
Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.
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14
Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.
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15
Cool on a rack.
