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Preheat oven to 350°F.
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Unroll both pie crusts. Place one on a lightly floured surface, sprinkle with water, then place the second crust on top. With a rolling pin, roll together until crusts combine and are thinned and slightly larger.
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Mix cherry pie filling with vanilla and almond extract. Sprinkle in cornstarch, stirring until no white lumps remain.
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Place crust on a parchment-lined baking sheet. Spread cherry mixture in the center, leaving approximately 2 inches on all edges. Fold uncovered crust edges over the cherry mixture.
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Add water to slightly thin the beaten egg, and brush egg mixture onto the crust before sprinkling with raw sugar.
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Bake 50 to 60 minutes until crust is lightly golden. Remove from oven and allow to cool 10 minutes on a baking sheet.
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Once cooled, gently slide onto a serving dish, taking care to not break the galette. Serve warm or cool with a garnish of whipping cream.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.