Cream Cheese Pastry

Pulse all the ingredients in a food processor until coarse crumbs form. Turn out and lightly knead together. Wrap in plastic wrap and refrigerate for at least 2 hours. Roll out the pastry on a lightly floured surface to 3mm thickness. Refrigerate for 30 minutes. Cut out a circle just larger than the pie dish. Use the leftover dough to make a strip to cover the outside edge of the pie to give a crust. (You can also smear jam on the offcuts, roll up, cut roughly and bake for a tasty treat.)

For the filling

Preheat the oven to 200°C. In a large sauté pan heat the butter then add the apples and sugar. Cook gently, tossing occasionally, until the fruit is cooked and golden. Add the blackberries and brandy then sprinkle the cornflour over and mix thoroughly. Place in a well-buttered flan or deep pie dish. Cover with the pastry. Use a sharp knife to prick the top to allow steam to escape. Brush the pastry with milk and sprinkle a little sugar over. Bake for 15 minutes, lower the heat to 180°C then bake for 30 minutes or until the pastry is golden and the fruit is bubbling. Set aside for 1 hour and serve at room temperature with cream, yoghurt or crème fraiche.

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