Cherry Streusel Pie

Pie makes me happy.  And, cherry pie makes me very happy.

1 pie shell from my Tonya's Special Pie Crust recipe:  http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html
1 egg white
2- 21oz. cans of cherry pie filling (I used Comstock Original Country Cherry Pie Filling)
1/3 cup of all-purpose flour
1/3 cup of light brown sugar (packed)
1/8 tsp. of ground cinnamon
2 T. of real un-salted butter (softened)

-Preheat your oven 375*.   Place your rolled out unbaked pie crust into a 9" pie pan (I use a Pyrex pie dish) and fold back the over hanging dough to create a fat rolled edge.  Then using you thumb and your index finger at an angle, pinch the edges to create a decorative crust.  Using a kitchen basting brush, brush the crust with the egg white.  Pour in the 2 cans of pie filling.  For the streusel topping, using a fork, combine the flour, brown sugar and the cinnamon in a small bowl .  Cut in the butter until it becomes a fine crumble; set aside.  Cover a large baking sheet with aluminum foil and place your cherry filled pie on top (just in case it bubbles up and over, you will catch it from pouring onto the bottom of your oven, which will start to burn, causing your pie to taste burnt and set off your smoke alarms- this I know all to much about).  Then take a big square of aluminum foil, fold it in 1/2, cut out a 1/2 circle on the folded edge, unfold it so it is a big square with a big circle cut out of the center, place over pie and kind of finger-cinch it into place so that it covers the crust but leaves the center open to cook (this keeps you from burning your edges before the pie is done).  Bake at 375* for 15 minutes, then reduce the heat to 325* and bake for another 15 minutes.  Then remove the foil crust shield and sprinkle the streusel topping over the cherry filling.  Place the foil crust shield back on and go back in the oven for another 40 minutes, removing the foil crust shield for good once there is just 20 minutes left to bake.  Allow to cool on a wire rack, then cover with saran wrap and refrigerate before slicing.  Store in the refrigerator.  Serve warmed or cold with vanilla bean ice cream.  Serves 8.