Preheat oven to 425º. In a large bowl combine blueberry pie filling and diced apples.

Roll pie crust dough ¼ inch thick. Using a 4 inch biscuit cutter or round, cut 12 circles of dough. Put one circle in the bottom of each of six 8 oz. custard cups.  Use the scraps of leftover dough to completely cover the inside of the custard cup. Trim the dough even with the top of the cup.

Fill the pies with blueberry apple filling. Top the filling with a circle of dough. Use a fork to seal the edges of the top dough to the bottom dough. Cut slits in the dough to allow steam to escape.  (If you'd like to cut a design in the top dough, cut it before placing it on top of the filling.)