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Preheat the oven to 180c fan bake.
Halve and scoop the flesh out of the feijoas and add them to a bowl. Peel core, and chop the apples and add them to the feijoas.
Place the butter, cinnamon, ginger, nutmeg and cloves in a large saucepan over a medium heat. Cook for a few minutes to warm the spices up. Add the fruit, maple syrup and cornflour and stir gently with a wooden spoon until everything is combined. Simmer for 5 minutes or until slightly thickened. Leave mixture to cool to warm, or room temperature if possible.
Roll out each pastry block to about 3mm thick to fit your pie dish. Line the dish with one piece of pastry so it goes over the edges. Add the filling, brush the outer pastry edge with some egg mixture and cover with the other piece of pastry as the lid. Press the pastry in snugly around the sides of the dish, then press the two layers together firmly to seal. Trim excess.
Bake in the lower half of the oven for 45-55 minutes, or until the pastry is dark golden brown. Serve with ice cream and cream.