Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a medium bowl, gently mix the cherry pie filling, lemon juice, and almond extract until just combined. Set aside.

Unroll the refrigerated pie crust onto a lightly floured surface. Cut the crust into 4 equal squares (approximately 6x6 inches each).

Spoon about a quarter of the cherry filling mixture onto one half of each square, leaving a half-inch border around the edges. Fold the other half of the pastry over the filling to form a triangle. Crimp the edges firmly with a fork to seal.

Cut two small vents into the top of each turnover to allow steam to escape during baking.

Mix the egg and milk/water together to create an egg wash. Brush the tops of the turnovers lightly with the egg wash and sprinkle generously with coarse sugar, if using.

Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Let cool slightly on the baking sheet before serving warm.