Apple and berry gluten-free pie

Granny Smith or Braeburn apples are suitable for this pie.

Pastry

2 cups	Gluten-free flour mix (Main)
2 Tbsp	Brown sugar
125 g	Cream cheese, chopped and softened
1	Egg, lightly beaten

Filling

50 g	Butter
1 kg	Apple, cooking type, peeled, cored and sliced
¼ cup	Sugar
2 cups	Blackberries, fresh or frozen, or blackcurrants
2 Tbsp	Brandy
2 Tbsp	Cornflour

Top

2 Tbsp	Sugar
1 to brush	Egg

Directions

1. Put baking mix, sugar and cream cheese in a food processor. Mix until cream cheese is incorporated. Add egg. Mix well. Shape pastry into a ball. Flatten then wrap in plastic film and refrigerate for 1 hour.
2. Meanwhile, melt butter in a large, heavy frying pan. Add apples and sugar. Cook, stirring occasionally, until apples are cooked and golden. Add berries and cook for 2 minutes. Stir in brandy then sprinkle in cornflour, cooking until thickened. Cool.
3. Set oven to 200C.
4. Spoon apple mixture into a 22cm pie plate.
5. Roll out pastry to about 5mm thickness into a circle large enough to cover the plate plus a little extra. Brush rim of the pie plate with a little beaten egg. Cut 1cm strips of pastry and place around the rim.
6. Brush the pastry rim with more egg. Carefully roll the pastry over the apple filling then trim the edges. Press edges together with a fork. Brush with more egg and sprinkle with sugar.
7. Cut a slit in centre top of pastry. Bake for 15 minutes, then reduce the temperature to 180C.
8. Continue baking for 20 minutes, until the pastry is golden and the filling bubbling. Serve warm or at room temperature.