Ginger Persimmon Crumble Pie

Ingredients

• 125 g all purpose flour
• 0.25 tsps baking soda
• 55 g light firmly brown sugar
• 2 tsps candied ginger
• 1 large egg
• 83.33 g flour
• 5 small fuyu persimmons
• 169.5 g gingersnap crumbs
• 113.4 g gingersnaps
• 50 g granulated sugar
• 1 tsp ground cinnamon
• 0.13 tsps ground ginger
• 0.25 tsps kosher salt
• 110 g light brown sugar
• 162.67 ml milk
• 0.13 tsps nutmeg
• 236.59 g persimmon puree
• 0.25 tsps salt
• 2 pinches salt
• 1 Tbsp unsalted butter
• 5 Tbsps unsalted butter
• 8 Tbsps unsalted butter
• 0.5 tsps vanilla extract
• 125 g walnut halves