Ginger-Apple Crumb Pie
"The crunchy ginger crumb topping on this pie provides a lovely contrast to the tender apples in the filling. As you cover the pie, keep the topping as clumpy as possible for the most satisfying texture...."
INGREDIENTS
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2 1/4 cups plus 3 tablespoons unbleached all-purpose flour
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2 tablespoons firmly packed light brown sugar
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3/8 teaspoon table salt
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1 1/2 teaspoon ground ginger
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3 tablespoons chilled vegetable shortening, cut into 1/2-inch dice
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1/2 cup chilled unsalted butter, cut into 8 pieces
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3 tablespoons chilled unsalted butter, cut into 1/2-inch dice
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3 pounds Braeburn or Gala apples (about 6 medium) peeled, cored, and cut into 1/4-inch-thick slices
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2 1/2 to 3 1/2 tablespoons very cold water
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2 teaspoons finely grated fresh ginger (use a rasp-style grater)
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5/6 cup granulated sugar
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2 tablespoons unsalted butter, cut into very small pieces
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