Preheat oven to 400 Degrees F
Have 8x8 pan ready, set aside.
FILLING:
Add all the ingredients and stir so cherries are evenly coated. Set aside.
PIE CRUST:
Add flour and salt to food processor
Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
Empty onto a large piece of plastic wrap, press together to form a dough ball.
If dough is too soft refrigerate.
Roll out dough to 1/8 inch thick on a floured surface.
Using 8x8 pan as a guide cut dough adding an extra inch around for the sides of the pan.
Fit the cut dough into the pan. Pressing the sides up as needed.
Repeat rolling out the second dough disk, using 8x8 pan as guide cut closer to the actual size as this piece will only be going on top.
Cut vent holes.
Lay on top of pie and gently but firmly press the edges of the top dough and bottom dough together to keep the filling in while baking.
With a small pastry brush brush on egg white to top of crust and ever so lightly sprinkle with sugar.
Bake 45-50 minute or until filling is bubbling and crust is golden brown.
Cool.
