Preheat the oven to 180C/350F/gas 4.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk into a 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 the dough in clingfilm and place in the fridge for 30 minutes.
To make the filling place the golden syrup in the small saucepan and heat until runny.
Place the rest of the filling ingredients in a large mixing bowl and mix together thoroughly.
Pour in the warmed syrup and mix in to bind all the ingredients together.
Remove the pastry from the fridge and place on a lightly floured work surface.
Divide the pastry in two, one piece a bit bigger than the other.
Roll out the bigger piece of pastry and line the tart tin with it.
Transfer the filling into the pastry case.
Roll out the remaining pastry to make the lid.
Brush the top edges of the pastry base with beaten egg and place the lid on top of the pie. Crimp the edges to seal them and trim any overhanging pastry.
Use any excess pastry to cut out shapes (fig leaves) to decorate the pie, sticking them down with beaten egg.
Brush the top of the pie with beaten egg.
Place in the preheated oven and bake for 30 minutes or until the pastry is golden and the filling is bubbling hot.
The pie can be served hot with cream or at room temperature.
