To make the cream cheese pastry, place the butter, cream cheese, flour and sugar into a food processor and blitz until the mixture starts to form clumps. Add the sour cream and blitz again until the mixture comes together. Divide the mixture in half and flatten into a disc. Wrap in plastic and chill for 30 minutes.

In the meantime, make the pie filling. Place the peaches, raspberries, cinnamon, vanilla, bourbon and flour into a bowl and stir to combine.

Preheat the oven to 200°C (390°F). Sprinkle some extra flour onto a work surface and roll out one of the pastry discs. Line the bottom of an 18cm pie dish. Spoon filling into the pie dish.

Divide the remaining pastry disc into Roll out the remaining pastry and cut into even strips. Weave the pastry into a lattice pattern.

For the plaited border, take 3 x 2cm strips of pastry and plait them together. To make things a little more manageable, I did mine in two smaller plaits. Carefully arrange the pastry plaits around the border of the cake.

Brush the top of the pie with the egg and scatter with raw sugar. Bake for 30-40 minutes or until the pastry is golden and the filling is bubbling. Serve warm with ice cream.