In a large bowl, combine flour, sugar, and salt and mix well. Transfer to a food processor. Add cubed butter and pulse mixture until coarse crumbs form. Add ice water gradually and pulse just until a dough begins to form. Transfer to a clean work surface and gather dough together into a ball — do not knead. Divide dough in half and flatten to form 2 discs. Cover with plastic wrap and refrigerate 1 hour before using.

Cook ricotta cheese in a nonstick pan under medium heat for about 20 minutes, stirring continuously. The cheese will initially melt and then start to thicken. Remove from heat. Once cooled completely, mix in remaining filling ingredients. Set aside.

Roll out dough to ¼-inch thickness on a dusted surface. Cut out circles with a 3-inch cookie cutter. Combine the scraps, roll again, and cut out more circles. Place about 1 tablespoon of the filling in the center of a crust circle. Brush the edges with egg wash and top with another crust circle. Press edges to seal with fingers and crimp using the prongs of a fork. Brush tops with egg wash and sprinkle with sanding sugar, if desired. Using a sharp knife, cut slits across top of crust.

Preheat oven to 375°F. Line two baking sheets with parchment paper. Transfer pies to the baking sheets. Cover and refrigerate while oven preheats. Bake until pies are golden brown, about 15 to 20 minutes. Remove from oven and let pies cool for about 15 minutes before serving.