Ginger Persimmon Crumble Pie

Ingredients

• 125 g 1 cup all purpose flour
• 1/4 tsps 0.25 tsps baking soda
• 55 g 0.25 cup light firmly brown sugar
• 2 tsps 2 tsps candied ginger
• 1 large 1 large egg
• 83 1/3 g 0.67 cup flour
• 5 small 5 small fuyu persimmons
• 169 1/2 g 1.5 cups gingersnap crumbs
• 113.4 g 4 ounces gingersnaps
• 50 g 0.25 cup granulated sugar
• 1 tsp 1 tsp ground cinnamon
• 1/8 tsps 0.13 tsps ground ginger
• 1/2 tsps 0.5 tsps kosher salt
• 110 g 0.5 cup light brown sugar
• 162 2/3 ml 0.67 cup milk
• 1/8 tsps 0.13 tsps nutmeg
• 236.59 g 1 cup persimmon puree
• 1/4 tsps 0.25 tsps salt
• 2 pinches 2 pinches salt
• 1 Tbsp 1 Tbsp unsalted butter
• 5 Tbsps 5 Tbsps unsalted butter
• 8 Tbsps 8 Tbsps unsalted butter
• 1/2 tsps 0.5 tsps vanilla extract
• 117 g 1 cup walnut halves