Prepare the Pastry: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Prepare the Filling: In a medium bowl, gently combine the canned cherry pie filling, lemon juice, and cornstarch until just mixed. Set aside.

Assemble the Hand Pies: Preheat oven to 400°F (200°C). Lightly flour a surface and roll out one disc of dough to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) to cut out 6 circles. Repeat with the second disc.

Spoon about 2 tablespoons of cherry filling onto one half of each dough circle, leaving about a 1/2-inch border clear. Fold the other half of the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal.

Place the sealed hand pies on a baking sheet lined with parchment paper. Brush the tops with the egg wash and sprinkle generously with coarse sugar.

Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving, as the filling will be very hot.