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1
For the crust, in a large bowl stir the butter, oil, sugar and salt together until evenly combined.
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2
Add the flour (shifted), cinnamon, nutmeg and cloves and stir until soft dough forms.
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3
Do not overwork the dough.
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4
I did find that the dough was a little on the dry side so I added a 5-6 tbsp of cold water.
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5
If yours is a little dry add 1 tbsp of cold water at a time until you get the right consistency.
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6
Shape the dough into a flat disk wrap with clingfilm and set in fridge for at least 30 minutes.
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7
Roll the dough on a lightly floured flat surface until its about 12 inch in diameter.
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8
Line a 9 inch pie plate/tray with the rolled dough.
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9
(I also buttered and floured the tray prior so it wouldn't stick)
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10
Fold the excess over the dough itself, crimping the edges to seal.
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11
Cover with plastic wrap and set in fridge until the filling is finished.
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12
Pre-heat the oven to 350 f/ 175 c/ gas mark 4.
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13
To make the filling, in a small bowl mix the sugar, cinnamon, salt, ginger and cloves together.
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14
In a large bowl beat the eggs.
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15
Stir in the puree and sugar spice mixture.
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16
Lastly, gradually stir in the evaporated milk and add in the vanilla.
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17
Pour into the pie crust.
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18
Bake for 20-25 minutes, until the filling is just about set.
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19
Mine did take slightly longer to just about set, about 35 minutes.
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20
To make the topping while th pie is baking, combine flour, sugar, butter and ginger in a food processor.
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21
Pluse until it becomes crumbly but do not over process as it will turn to dough.
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22
Carefully add the topping to the pie and bake for another 30-40 minutes, until the crumb topping is golden brown.
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23
Cool on wire rack, until its at room temperature.
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24
Refrigerate until it's time to serve.
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25
Add whipping cream or extra thick cream to each serving.
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26
I had a fair bit of dough and filling left so I made a few individual ones so as not to waste it.
