Is it a mini pie or a cookie? I’ll let you decide! What you will discover with this easy blueberry apple pie cookie recipe is that the sweet and tart combination of blueberries and apples on a buttery pie crust is really delicious. Kind of mini pies in cookie form.

Topped with a cute lattice crust and powdered sugar glaze, they are perfect for tea parties, bridal showers or just because.

Small lattice-topped blueberry pies stacked on a white plate, with additional pies on a tray and a bowl of blueberries in the background.

Why You’ll Love This Recipe

Fun to make! – Using refrigerated pie crust makes this a great recipe to make with young aspiring bakers – kids and grandkids alike.
Flavorful – The perfect balance of blueberries and apples is unique, each mouthwatering mouthful is an explosion of flavor.
Just so pretty! – Wouldn’t you love to be served one of these adorable Blueberry Apple Pie Cookies with a refreshing cup of tea?

A tray of small lattice-topped blueberry pies, surrounded by fresh blueberries and apples on a white tablecloth.

Ingredients

Find the ingredients to make this Blueberry Apple Pie Cookie recipe at popular grocery stores or your local market:

Refrigerated/store bought pie crust: the easiest pie dough to use!
Fresh blueberries: Make sure you pick out plump blueberries, even wild blueberries.
Apples: Granny Smith apples, or any kind of apples are fine.
Brown Sugar: Light or dark brown sugar is fine.
Lemon Juice: just a bit to bring out the flavours of the fruit.
Unsalted butter: To make sure every bite is moist and delicious.
Cornstarch: a necessary thickening agent for the pie filling.
Powdered Sugar: For that delicious glaze.
Heavy Cream: At least 18% MF (milk fat).
Turbinado Sugar: also called raw or paving sugar, for a little extra glam.

How to make Blueberry Apple Pie Cookies

Follow these simple instructions to make these easy blueberry pie cookies. The printable recipe card is below if you need more help.

Take the refrigerated pie crusts out and set them aside on your counter. They need to be room temperature before you use them.
Preheat the oven to 350F/180C degrees. Place parchment paper on a sheet pan or cookie sheet and set aside.
In a medium saucepan, combine the diced apples, blueberries and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
Meanwhile, in a small bowl, combine the water and cornstarch.
Add the cornstarch mixture to the tender apple and blueberry mix and stir constantly for a minute. The liquid mixture should thicken. Remove from the heat. Allow to cool until cookies are ready to assemble.
Carefully unroll the pie crusts.
Using a 3 inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
Lay about half of the strips on your work surface with at least half an inch between each strip.
Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.

Mini lattice-top blueberry apple pie cookies on a tray and plate, with a whole apple and blueberries in the background.

Using a rolling pin, gently roll the lattice to press the pieces together.
Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your bottom rounds.
Place about one tablespoon’s worth of the blueberry filling in the center of the whole round crust.
Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
Using a pastry brush, brush a light layer of heavy cream on the top of each cookie (instead of an egg wash) and quickly sprinkle the lattice tops with the turbinado sugar.
Bake the cookies on a cookie sheet in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool on a cooling rack or wire rack before drizzling with icing.
To create the icing – in a small bowl, combine the powdered sugar and heavy cream.
Drizzle the icing over the cookies.

A saucepan containing blueberries, diced apples, and a piece of butter on a marble countertop. — Mix blueberries, apples, butter

A saucepan filled with diced apples, blueberries, and brown sugar, placed on a marble surface. — Mix blueberries, apples, butter

Pro Tips

Follow these expert tips for the best Easy Blueberry Apple Cookie Recipe:

The right tools: Use a 3” cookie cutter and pastry (or pizza) cutter to create your cookies!
Room Temp: Make sure the pie crusts are at room temperature before rolling them out.
Pie Filling: Stir the pie filling frequently while cooking and do not leave it as it will burn.

A display of lattice-topped mini pies with blueberries on a wooden tray and white plates, accompanied by a bowl of blueberries and an apple on a white wooden surface.

How to serve

I think these delightful cookies are best served with freshly whipped cream and have small dessert plates and forks on hand just in case.

How to store

Cookies can be covered with plastic wrap until ready to serve or stored in an airtight container in the fridge for up to 3 days, if they last that long! But they will start to get soggy after that. You could try freezing them as well.

FAQs

Here are some of the questions people have asked me about making Blueberry Apple Pie Cookies:

Can I use frozen blueberries?

Yes you can use frozen blueberries, but there will be excess water, so I would thaw and drain them really well first. Personally I think fresh fruit is best.

What kinds of apples should I use?

Honestly? I use whatever apples I have in the crisper, or what’s on sale. You decide.

Mini lattice blueberry pies displayed on plates with a bowl of blueberries and an apple nearby.

What can I do with leftover pie crust?

What about Cinnamon Roll Cookies? You can check out this video for other great pie crust ideas.

Where did I get my inspiration for this recipe?

I recently made a video on YouTube about how to use refrigerated pie crust for 5 recipes. I love mini pies, but thought this recipe would work well as a cookie! Just a different sweet bake to try. Make sure you print the recipe, or even better, bookmark the post to look at it later!

Could this be the best Blueberry Apple Pie Cookies recipe?

While we call these delicious treats “cookies” I’m tempted to serve them plated with a fork, what do you think?

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

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Happy Baking!

Judy

★★★★★

If you’ve made these yummy Blueberry Cookies, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!