In a large bowl, whisk together the flour, salt, and sugar, then cut in the cold cubed butter until the mixture resembles coarse crumbs.

Drizzle in ice water a tablespoon at a time, tossing until the dough just holds when pinched; form into a disk, wrap in plastic, and chill for 1 hour.

While the dough chills, whisk together all filling ingredients in a bowl until silky smooth; cover and chill.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough to 1/8-inch thickness and cut into 3-inch circles.

Spoon about 1 tablespoon of filling onto each circle, brush the edges with water, fold into half-moons, and crimp with a fork; cut slits on top.

Arrange the pies on the prepared sheet, brush with beaten egg, sprinkle with sugar, and bake 20–22 minutes until golden.

Let the pies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.