Best-Of-Show Cherry Pie

• 1 (9 inch) double crust pie crusts
• 2 (20 ounce) cans cherry pie filling (or topping)
• 1 egg
• 1 tablespoon baker's sugar crystals

1. Prepare pie crust according to recipe; roll out dough for bottom crust, line pie pan.
2. Preheat oven to 425 degrees.
3. Pour pie filling into bottom crust.
4. Roll out top crust, use a butter knife (non-serrated side) to cut 1-inch strips for the lattice.
5. Start at the center, and lay strips out in an over-n-under basket-weave fashion--leaving about 1/4-inch between strips (so the cherries peek through); crimp edges with fork tines to seal.
6. Beat egg until very frothy, lightly brush over crust and strips--be SURE not to get it on the filling (it doesn't look very nice); immediately sprinkle with sugar.
7. Bake in 425 oven for 15 minutes, then turn down to 325 and continue baking for another 30 minutes -- crust should be golden brown.
8. SUGGESTIONS: Use seasonal cookie cutters to create the top crust.

crust pie crusts, cherry pie filling, egg, crystals

Taken from www.food.com/recipe/best-of-show-cherry-pie-262188 (may not work)