Apple Pie Filling

1. Peel the apples and roughly chop into small cubes
2. Combine the apples, sugar, butter, and lemon juice in a small saucepan over medium heat and cook for 15 minutes, or until the apples have softened
3. Add the cornstarch and stir constantly, until the mixture has thickened
4. Remove from the heat and transfer to a bowl
5. Place in the fridge to cool completely.

Cookie Dough (Pie Crust)

1. Combine the flour, sugar, and salt in a large bowl or food processor
2. Add the butter and use your fingers to rub it into the flour, or blitz it in the food processor, until it reaches a sand-like consistency with a few small chunks
3. Add the cold water and mix until a rough dough forms
4. Divide the dough in half and roll each half out to 0.5cm / 1/4" in thickness
5. Transfer the dough to a baking tray and chill the dough for 30 minutes in the fridge
6. Cut one half of the dough into circles with a medium-sized round cookie cutter and place on a baking sheet lined with parchment paper
7. Top each round with a tablespoon of the chilled apple pie filling
8. Cut the other half of the dough into 1cm / 1/3" thick strips and arrange them in a lattice pattern on top of each cookie
9. Use the same cookie cutter to cut off any excess dough from the lattice so the assembled cookie is round
10. Sprinkle with turbinado / raw sugar and bake at 180C/355F for 20-25 minutes, or until golden brown
11. Remove from the oven and cool on a wire rack for 10-15 minutes and enjoy warm!