After 45 minutes of chilling, retrieve one disk of dough. Roll it to a 10x15 rectangle on a floured surface. Transfer to a big cookie sheet and chill again.
Roll the disk to a 14" circle. Transfer to metal pie plate and fit it in place.
Trim the overhang of dough to neaten up the edge. If you want a crimped edge, leave roughly a 1 inch overhang so that you can tuck it under to create a thicker edge of dough and you can then crimp it with your thumbs and forefingers.
Pour the gelled filling into the pie and smooth it so it's an even, tight layer. Place in the fridge.
Retrieve the rolled out rectangle of dough from the fridge. Using a variety of star-shaped cookie cutters of different sizes, cut out as many stars as you can.
Take the pie out of the fridge and decorate with the star shapes, allowing them to overlap in places.
Brush the entire surface and edges evenly with a thin layer of egg wash. Sprinkle with turbinado.
Freeze the pie for 15 to 20 minutes while your oven heats up.
Preheat the oven to 425 ºF for about 20 minutes or until you are sure it has reached the desired temperature.
Place the cold pie on a sheet pan and bake it in the centre of the oven for 30 minutes.
Drop the oven temperature down to 350 ºF and continue baking the pie for 60 to 75 minutes, until it is evenly golden brown all over and until the filling is bubbling even in the centre of the pie.
Remove the pie from the oven and let it cool completely before cutting into it to ensure it's set (at least 4 hours, if not overnight).
Serve with ice cream, if desired (popcorn ice cream or even cardamom ice cream would be great with this pie).