On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish.Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg white. Bake 30 to 35 minutes, and cool before serving.