2 refrigerated pie crusts
2 21oz cans of cherry pie filling
1 egg white, beaten

2 refrigerated pie crusts 2 21oz cans of cherry pie filling 1 egg white, beaten

Heat oven to 430°
Pour cherry pie filling into the crust, making sure to spread the filling evenly.
Place the second pie crust over the top of the filling. Crimp the edges of the top and bottom of the pie crust to seal. Make a few small slits on the top pie crust to allow steam to escape. Brush the top pie crust evenly with the egg white.
Bake at 430° for 40-50 minutes or until the crust is golden brown.
To keep the crust from becoming too brown cover with foil half way through.
Remove pie from the oven and let cool for 30 minutes before serving.