Cranberry and Apple Pie

a little flour for dusting
1 x 375g pack dessert pastry
250g cranberries
250g bramley cooking apples, peeled, cored and thinly sliced
juice of 1 orange
200g light muscovado sugar
200g mascarpone or cream cheese
23cm loose-bottomed fluted tart, 4cm deep

Lightly flour the work surface, roll out the pastry and line the tin, reserving the trimmings to cut into strips for a lattice top. Chill for at least 30mins.

Preheat oven to 180/fan 160. Put the cranberries and apple slices in a saucepan with the orange juice. Simmer, uncovered, until all the berries have popped, the apple is cooked and you have a thick, bubbling red brew. This will take 15-20 mins. Add the muscovado sugar, stirring it in, then leave to cool.

Carefully line the pastry casew tih baking parchment and fill with ceramic baking beans. Bake the case on a baking sheet for 20mins, then remove the parchment and beans and return the pastry case to the oven for a further 4-5mins to dry. Leave to cool.

Stir half the cold cranberry mixture into the mascarpone or cream cheese and spread evenly over the pastry base. Cover with the remaining cranberry mixture. Roll the reserved pastry in strips and top the pie with a pastry lattice.