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1
Place ginger in processor and process ;until minced.
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2
Add flour, sugar, cloves and salt; process to combine.
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3
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal.
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4
Mix yolk and 2 tablespoons water in small bowl.
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5
Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
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6
If dough is too dry, blend in more water by teaspoonfuls.
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7
Gather dough into ball; flatten into disk.
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8
Wrap in plastic; chill 1 hour.
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9
(Can be made 1 day ahead.
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10
Keep chilled.
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11
Soften dough slightly at room temperature before rolling.)
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12
Preheat oven to 350F.
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13
Roll out dough on floured surface to 12-inch-diameter round.
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14
Transfer dough to 9-inch-diameter glass pie dish.
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15
Trim overhang to 1 inch.
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16
Fold edges under crust.
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17
Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
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18
Freeze crust for 15 minutes.
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19
Line crust with foil and then fill with dried beans or pie weights.
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20
Bake crust 10 minutes.
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21
Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
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22
Transfer crust to rack; cool completely.
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23
Whisk all ingredients in large bowl until combined.
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24
Pour into pie crust.
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25
Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
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26
Remove from oven.
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27
Let pie stand 10 minutes to set slightly.
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28
Maintain oven temperature.
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29
Mix first 5 ingredients in medium bowl.
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30
Rub in butter with fingertips until mixture begins to form small clumps.
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31
Sprinkle topping over pie.
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32
Bake until pie is set and streusel is golden brown, about 25 minutes.
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33
Transfer to rack and cool completely.
