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Preheat oven to 425ºF and set a rack to the lower position in the oven. Line a sheet pan with parchment paper.
On a lightly floured work surface, roll out the pie dough to ⅛” thickness.
Using a 2-½-inch round cookie cutter, stamp out as many cookies as you can.
Using a ½-inch round cookie cutter, stamp out a hole from the center of half of the pie crust cookies.
Place the cookies on the prepared sheet pan. Place in the refrigerator to chill for 15 minutes.
In a small bowl, whisk together the egg and the water.
Eggwash the tops of the chilled cookies.
Sprinkle liberally with turbinado sugar.
Bake in the preheated oven for 15-18 minutes or until the cookies are golden brown.
Let the cookies cool completely.
Flip each whole cookie over so it’s sugared-side down, then pipe or spoon about 1 teaspoon of filling in the center. Top the filling with the cutout cookies, pressing down slightly.
Cookies are best served the same day they are baked.