Best-Of-Show Cherry Pie

Ingredients

• 1 (9 inch)  double crust pie crusts

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

Directions

1. 1

   Prepare pie crust according to recipe; roll out dough for bottom crust, line pie pan.

2. 2

   Preheat oven to 425 degrees.

3. 3

   Pour pie filling into bottom crust.

4. 4

   Roll out top crust, use a butter knife (non-serrated side) to cut 1-inch strips for the lattice.

5. 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. 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. 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. 8

   SUGGESTIONS: Use seasonal cookie cutters to create the top crust.