Method

Crust

1. Mix flour, salt and sugar together in a large mixing bowl. Cut butter in with a pastry blender until butter is pea sized.
2. Add ice water, 1 tablespoon at a time and toss with a spatula until the dough starts forming large clumps.  
3. Turn out on a lightly floured board. Fold and knead until it is smooth and butter is blended in.  
4. Divide into two balls, flatten the balls, wrap in plastic wrap and refrigerate for 2 hours.
5. Filling
6. Mix all filling ingredients together in a large bowl. Set aside.

Frosting

1. Mix all frosting ingredients together, using just enough cream until it is smooth and thin enough to pour.

Method

1. Heat oven to 375f (190c).
2. Roll out one refrigerated ball of pastry until large enough to fit in bottom of jelly roll pan (10x15x1 inch/26x38x3cm).
3. Tip filling ingredients onto pastry
4. Roll out second ball of pastry and place on top of filling.
5. Flute edges of bottom and top pastry together and cut slits in top pastry for vents.
6. Lightly beat the egg wash ingredients together and brush over the top pastry.
7. Sprinkle with sugar.
8. Bake for 40-50 minutes until crust is golden and filling is bubbly.
9. Cool slightly and drizzle with frosting.