Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.
Roll out the pre-made pie crust onto the center of the slipat mat.
Split the vanilla bean pod in half with a knife.
Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
Add the seeds to the white sugar in a bowl. Using your fingers, mix the vanilla beans into the sugar until well combined.
Place the cherries into a bowl and sprinkle the vanilla-sugar and cornstarch on top.
Gently stir the fruit until the sugar and cornstarch are evenly covering them.
Place the cherry halves in the center of the dough.
Fold the edge of the dough over the fruit. Brush the dough with the beaten egg.
Sprinkle the edges with the raw trubinado sugar.
Place into the oven and for 40-45 minutes, or until golden brown.
Remove the galette from the oven and let cool for 10 minutes before slicing.
Serve plain, with whipped cream, or vanilla ice cream. Enjoy.