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

• 1
  Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
• 2
  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.
• 3
  Add reserved ginger paste.
• 4
  Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump.
• 5
  Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling.
• 6
  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

• 1
  Preheat oven to 425°F.
• 2
  Wisk together all ingredients until well blended.
• 3
  Pour into frozen prepared pie shell.
• 4
  Bake 20 minutes. Reduce temperature to 350°F; bake 20 minutes.
• 5
  Sprinkle topping over pie; bake until pie is set and topping is golden 20 to 25 minutes. Cool completely before slicing.