Preheat over to 375 degrees. To make the crust, in a food processor fitted with a pastry blade, combine flour, sugar and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add to flour mixture. Blend only until mixture comes together. On a lightly floured surface, flatten dough into a circle. Roll out dough with a rolling pin to make an 11 inch circle about 1/8 inch thick. Gently fold dough into quarters and then transfer to a 9 inch pie pan, placing point at center. Carefully unfold, easing dough from center out to rim, pressing dough gently onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.
In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar and ginger with a fork. With fingers, rub in butter until lumps are no longer distinguishable.
To assemble pie, transfer filling into pie shell. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet and bake on middle rack of oven for 1 hour or until the crust and topping are light golden and juices bubbly. About 55 minutes.
Garnish- Small wedges of Stilton.
Remove from oven and let cool. Serve with a small wedge of Stilton.
Originally Submitted
9/30/2009
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