Whisk together the egg white, water, and a pinch of salt. Set aside.
Slice the almond paste into 16 evenly-sized pieces and shape them into small flattened hearts about 2 inches across at the top.
Center the almond paste hearts on the prepared bottom crusts.
Add a generous teaspoon of jam over each almond paste heart, spreading to cover it.
Working with one heart at a time, use a clean finger to spread some of the egg wash around the the outer 1/4-inch edge of the bottom crust. Place a prepared top over the filling, lining up the edges carefully. Lightly press to the edges together with your fingers and then seal them with a fork. Dab some of the egg wash on the back of one of the reserved dough shapes and press it on the top crust to adhere.
Once all the pies are assembled, apply egg wash lightly to the entire surface of each pie and sprinkle generously with coarse sugar.
Bake the pies until crisp and pale golden, about 20 to 25 minutes.
Let the pies cool for at least 10 minutes before eating as the filling will be quite hot straight from the oven. Serve warm or at room temperature.