Preheat oven to 375°. Lie 2- baking sheets with parchment paper or a non-stick baking mat; set aside.
In a large bowl, mix together, fruit, sugar, lemon juice, salt and cornstarch until well combined. Set fruit mixture aside.
On a lightly floured work surface roll out pie shell and cut into 6 rounds approximately 5-inches in diameter. Working one round at a time, place 2-tablespoons of fruit mixture in the center. Brush the edges with beaten egg and fold in half. Repeat process with remaining rounds.
Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sugar.. Using a sharp knife or scissors, snip the center of the pie to allow steam to release.
Transfer baking sheet to hot oven and bake until crusts are golden brown and filling is bubbling about 25-30 minutes. Cool slightly on a rack. Serve warm.