Preheat oven to 425°F (220°C).

Place one pie crust into a 9-inch pie dish and gently press it down into the bottom and sides.

Pour in the cherry pie filling and spread evenly. Dot with small bits of butter.

Cover with the second crust. You can keep it whole and cut slits for steam, or make a lattice top.

Crimp the edges to seal.

Whisk the egg and milk, then brush over the top crust. Sprinkle with coarse sugar for sparkle. ✨

Place pie on a baking sheet and bake for 15 minutes.

Lower oven temperature to 350°F (175°C) and continue baking for 30–35 minutes, until the crust is golden and the filling is bubbly.

Let cool for at least 2 hours before slicing — this helps the filling set!