Cut 1 cup of cold butter into the flour, sugar and salt mixture until it resembles sand. Slowly add the bourbon bit by bit until the pastry just holds together. Roll the pastry into a ball, flatten slightly and place in refrigerator for at least one hour.
Make the filling
Stir together all of the ingredients in a medium bowl and set aside for 15 minutes. Stir occasionally
Assemble the pies
Preheat the oven to 375 degrees
Roll half the pastry into a large rectangle. Trim to 12” X 6”. Save the trimmings.
Cut the pastry into 3 rectangles. Spoon 1 heaping tablespoon of filling on to one end of each rectangle. Brush with egg wash, fold over the pastry and seal.
Continue with the second half of the pastry, then reroll the trimmings and repeat.
Place the pies on a parchment lined baking sheet, brush the tops with egg wash and sprinkle with sugar.
Bake the pies for 20-25 minutes until lightly browned and the filling is cooked.