Take out the premade Duncan Hines pie crusts and let them warm up a bit, making them easier to handle.

Note: Keeping the crust at room temperature for a few minutes will make it more pliable and less likely to tear.

In a mixing bowl, combine the cherry pie filling with cornstarch, lemon juice, and a tablespoon of sugar to enhance the filling’s flavor.

Note: The lemon juice adds a slight tartness that balances the sweetness of the cherries beautifully.

Lay one crust in your pie dish, ensuring it covers all edges.

Pour the cherry mixture into the crust, and dot with the cubed butter.

Cover with the second pie crust. Seal the edges and make small slits on top to allow steam to escape.

Brush the top crust with beaten egg white and sprinkle some sugar over it.

Note: The egg white gives the pie a lovely golden sheen when baked.

Pop the pie into a preheated oven at 375°F for about 40 minutes or until the crust is golden brown.

Note: Keep an eye on the pie as oven temperatures can vary. To keep the edges from browning too quickly, put foil over them.