Preheat the oven to 180˚C.
In a saucepan, melt the butter with 40g of brown sugar. Add the apple, pears and cranberries with a pinch of cinnamon and mixed spiced.
Simmer over low heat for 5-8 minutes until the apple are cooked and crushed into puree. Remove from the heat and set aside to cool.
Next, remove the pastry from the refrigerator. Roll the pastry block on a floured surface and cut out the base and edge to fit the ceramic dish. Line the base and keep aside.
Next, with the rest of the rolled puff pastry, sprinkle the rest of the brown sugar, cinnamon over. Using the rolling pin gently press once to ensure the sugar stick onto the pastry.
Roll onto itself to create a small swiss roll of puff pastry. Place in the fridge if the pastry is too soft for 10 minutes to set.
Next, place the cooled apple mixture into the pastry lined dish.
Take the pastry rolls out from the fridge and Slice 2-3 mm thick pieces and carefully place each pieces sideways on the apple mixture, ensuring the edge are also lined.
Brush the pastry with egg wash or milk.
Place in the oven and bake for 40-50 minutes until golden brown colour. Remove the pie from the oven and set aside for 20 minutes to cool.
Serve with your favourite ice-cream, custard, or lashings of fresh cream.