Preheat oven to 350 F, grease muffin tin and set aside ( you will need 10-11 cups )
Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 – 4″ circles.
Place each circle into tin cavity and press into the bottom and up the sides.
Fill with cherry pie filling about 2/3 to the top.
To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
Let them cool in the pan for at least 15-20 minutes.
Using a knife very carefully loosen the edges of each pie and gently lift it out.