2 refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 - 8 oz low fat cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1 can (21 oz) cherry pie filling
1 large egg white
Heat oven to 350°F. Put bottom crust into pie plate. Unroll remaining crust on a cutting board; cut into 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended Spread batter evenly in crust; spoon pie filling evenly over top.
Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Refrigerate covered.