Make the crust: In a bowl, whisk together the flour, sugar and salt. Work the cubed butter into the dry mixture using your hands or a pastry cutter. The dough should look like coarse sand. Then add the lemon juice and one egg and stir together. Form the dough into a disc and refrigerate while you make the filling.

Combine the cherries, sugar and lemon juice in a small saucepan over medium heat. Stir until the sugar is dissolved and the cherries are giving off some juice. Raise the heat to medium-high and pour in the bourbon. Allow the mixture to cook at medium-high heat, stirring often, until it starts to reduce and become syrupy, about 10-15 minutes. Remove from heat and allow to cool.

Preheat oven to 400 degrees. Dump dough onto a flour surface and roll into a circle about 1/2 inch thick. The circle does not have to be perfect and the edges can stay rough. Place the cherry filling in the center of the circle, leaving a perimeter of dough about 2-3 inches. Begin to fold the dough inward towards the filling, barely covering the filling. Working in a circular motion, continue to fold the dough pieces over each other until all of the dough is folded inward.

Beat the remaining egg in a small bowl and brush the dough with the egg. Dust the dough with coarse sugar. Bake for 25-30 minutes, until crust is golden in color.