Preheat the oven to 180C/350F/gas 4.
Grease the cake tin with butter.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and lard and rub it in (or process if using a food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk in the cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap with clingfilm and place in the fridge for 30 minutes.
To make the filling, place the butter and sugar in the saucepan and heat until the sugar has dissolved.
Add the remaining filling ingredients and stir in thoroughly.
Take the pastry out of the fridge and roll out a little more than half the pastry on a lightly floured work surface and line the prepared baking tin with it.
Transfer the filling mixture into the pastry shell and smooth out.
Brush the top of the pastry base edges with a little water.
Roll out the remaining pastry and cover the filling, crimping round the edges to seal.
Use any excess pastry to cut out shapes to decorate the top of the pie, using beaten egg to stick them down.
Brush the pie with the beaten egg and sprinkle with caster sugar.
Place in the oven and bake for 30-35 minutes.
Remove from the oven and allow to cool for 10 minutes before separating from the tin and transferring to a serving plate. Eat warm with cream or brandy butter or at room temperature.
