Topping

• 1

  Place ginger root and ¼ cup sugar in food processor bowl with knife blade attachment; pulse until ginger is finely minced then add ¼ cup flour and pulse a couple of times. Remove 3 tablespoons of this ginger paste* to use in pastry.

• 2

  Add brown sugar and ½ cup flour to remaining ginger paste and pulse to blend.

• 3

  Add ¼ cup butter pieces. Pulse until mixture resembles coarse crumbs.

• 4

  Remove from processor bowl, stir in walnuts and set aside.

Pastry

• 5

  Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.

• 6

  Add cold butter cubes; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix.

• 7

  Add reserved ginger paste.

• 8

  Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump.

• 9

  Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.

• 10

  Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Freeze crust before filling.

Filling

• 11

  Preheat oven to 425°F.

• 12

  Wisk together all ingredients until well blended.

• 13

  Pour into frozen prepared pie shell.

• 14

  Bake 20 minutes. Reduce temperature to 350°F; bake 20 minutes.

• 15

  Sprinkle topping over pie; bake until pie is set and topping is golden 20 to 25 minutes. Cool completely before slicing.