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1
To make the crust: Process the cookies with the salt until you're left with fine crumbs (about 20 seconds), then add the melted butter and pulse about 10 times, just until incorporated.
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2
Using your fingers or the back of a spoon, begin by pressing the mixture into the bottom of the pie pan and part way up the sides. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and press them through the wrap. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.
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3
To make the crumble: Combine flour, sugars, crushed gingersnaps, ginger and salt in a food processor. Pulse for a few seconds to incorporate.
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4
Add butter and pulse again until the mixture resembles pea-sized crumbs, then set aside.
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5
To make the filling: Preheat the oven to 350F (or 325F if using a pyrex pie plate).
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6
Process the persimmon puree with the milk, brown, sugar and egg for about 8 seconds or until smooth.
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7
In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Add this to the food processor and pulse about 8 times or until incorporated. Add the butter and pulse about 4 imes or until incorporated.
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8
Add the chopped persimmon, walnuts, candied ginger and pulse twice, just to incorporate. (You'll have bout 3 1/2 cups of filling).
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9
Immediately pour the filling into the prepared pie crust (the acidity in the persimmon reacting with baking soda will cause the mixture to stiffen quickly.) The filling will reach almost to the top.
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10
Smooth the surface and sprinkle the crumble over the top.
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11
Bake for 35 to 45 minutes or until the crumble has browned a bit and a thin knife blade inserted about an inch from the centre comes out clean. The filling will have puffed out slightly but on cooling it will all settle. Serve warm or at room temperature accompanied with creme fraiche or whipped cream. (The pie can be reheated for 10 mins at 350F. Be sure to keep the crust shielded with aluminum foil.)
