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1 pkg. prepared pie crust
2 Tbsp. minced crystallized ginger
1/2 c. semi-sweet chocolate chunks
2 cans cherry pie filling
1 egg, beaten

Heat oven to 450 degrees. Press one prepared pie dough round into the
bottom of a standard pie plate. In bowl, fold ginger and chocolate
into pie filling, spoon into crust. On a clean, lightly floured
surface, cut remaining dough round into 20 strips. Arrange strips in
a lattice pattern over filling. Pinch strips onto edge of pie and
shape edge. Brush lattice over edge with beaten egg. Bake 15
minutes. Cover pie edge with an aluminum foil collar and bake 10
minutes more or until crust is golden brown and interior is bubbling.

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