To assemble: If necessary, let dough stand at room temperature for about 30 minutes or until soft enough to roll out. On a well-floured surface, roll dough into an oval about 1/8 inch thick (about 18x12 inches). Don't worry if it isn't perfect. Transfer to a baking sheet lined with foil. Spread pecans over pastry, leaving a 2-inch border. Spoon fruit over pecans, making sure to get all the sugar mixture. Using foil as an aid, bring pastry edge over fruit, crimping and folding as needed. In a small bowl, blend egg and the water. Brush pastry with egg mixture. Sprinkle lightly with additional sugar.