400g sweet short pastry
1 1/2 cups each: apple pie filling, fresh or frozen cranberries
4 tablespoons brown sugar
1 tablespoon custard powder
Preheat the oven to 190°C. Place an oven tray in to heat — this will assist the baking of the pastry base.
Remove a 1/3 of the pastry and place in the freezer. Roll the remaining pastry out thinly.
Line a 23cm lightly-greased flan dish with the rolled pastry. Trim the edges with a knife.
Combine the apple pie filling, cranberries, brown sugar and custard powder and spoon into the pastry case. Shred the reserved pastry over the top.
Bake for about 40 minutes, until golden and bubbling.
Great served warm with crème anglaise or whipped cream. Serves 6-8.