Butter a 23cm loose bottom pie tin. Cream butter and sugar until white and fluffy. Add the beaten egg and yolk then gently add flour. Knead for a minute till smooth. Chill for 1 hour.
To make the filling, melt the butter add the apples, cinnamon and sugar, cook for 10 minutes then cool. Divide the pastry into 2/3rds, and 1/3rd, roll out the largest piece on a floured surface, line the tin with it. Top with apples, wet the edges with water then cover with remaining pastry. Cut around the edges crimping together. Brush with milk and sprinkle with caster sugar. Bake at 180C for 45 minutes. Leave to stand for 10-15 minutes before serving.
To make the honeycomb. Boil the ingredients to 160C and add bicarbonate of soda.
To make the ice cream, slice the vanilla pod lengthways, scrape out the black seeds. Whisk the cream until soft peaks form. Add the condensed milk to the cream and whisk again until combined. Break the honeycomb in large chunks, gently fold into the ice cream mix. Tip into a suitable container and freeze until firm. Serve alongside slice of pie.