Preheat the oven to 350°F (175°C) and grease a muffin tin. Set it aside as you prepare your mini pies.

Unroll one pie crust onto a flat surface. Using a cookie cutter or the rim of a glass or bowl, cut out 3 1/2 to 4-inch circles.

Place each circle into the muffin tin cavity, pressing it down into the bottom and up the sides to form little pie shells.

Fill each crust with the cherry pie filling, about 2/3 full.

If you want a stylish lattice top, cut thin strips of dough (about 1/4 to 1/3 inch wide) from the second pie crust using a knife or pizza cutter. Weave the strips together to create a lattice pattern on top of the filling. Press the edges slightly to seal and trim any excess dough.

Brush the tops of the mini pies with the whisked egg white and sprinkle a little sugar on top for that golden finish.

Bake in the oven for 25-30 minutes, or until the crusts are lightly golden and the filling is bubbling.

Once baked, let the pies cool in the pan for at least 15-20 minutes.

Carefully run a knife around the edges of each pie to loosen them and gently lift them out of the pan.