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.

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 pie 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 over the cookie and quickly sprinkle with the turbinado sugar.

Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool 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.

Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days.