Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, and have an extra piece of parchment paper on hand, off to the side.

Remove pie crusts from refrigerator. Remove rolled crusts from box (but keep sealed in individual packages so they don’t try out) and allow the pie crusts to come up to room temperature.

Stem, pit (this gadget works great and makes this step go a lot faster) and halve the cherries and place in a mixing bowl. Add sugar, lemon juice, almond extract, corn starch, and toasted almonds. Set aside.

Whisk egg and water together to create an egg wash. Set aside.

Sprinkle your work surface with flour.  Remove one of the rolled pie crust from the package and carefully unroll, placing it onto the floured work surface. Gently roll flat with a floured rolling pin, pressing down slightly to expand the size of the pie crust by about ½-inch. Using a bowl approximately 6-inches in diameter, cut three circles of dough in the pie crust – placing the cut pie crust on the parchment paper or parchment-lined cookie sheet. (Depending on the edge of your bowl, you can press down to cut the dough or run a knife around the edge of the bowl.) Gather the scraps into a ball, then roll out again to make a fourth round of dough. Repeat with the other pie crust dough – you should have 8 small rounds of pie crust when you are done.

With a slotted spoon, divide the cherry mixture among the 8 pie crusts, placing 2-3 spoonfuls in the center of each. Fold the dough edges up and around the filling, pinching the dough as you move around the filling so that it stays together and won’t flop open as it bakes.  Spoon the excess liquid from the mixing bowl into the folded mini galettes, dividing equally among the 8. Carefully transfer all 8 galettes onto the parchment-lined baking sheet.

Dip a pastry brush into the egg wash and brush the sides of the first mini galette to coat, then sprinkle some of the sparkling sugar over the top and onto the egg-washed crust. You may need to press the sugar to get it to stick to the sides.  Repeat with the remaining 7 mini galettes.

Bake in the preheated oven for 25 to 30 minutes, until the edges of the pie crust are golden brown.

Remove galettes to a cooling rack for a few minutes. Serve warm.