Grumble Pie

1. For the pastry, sift the flour, sugar and salt into a medium-sized mixing bowl. Cut in the. butter and vegetable fat (shortening) then rub in until the mixture resembles fine breadcrumbs.

2. Add 1 tablespoon of the iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Form the dough into a ball and wrap it in greaseproof or waxed paper. Place it in the refrigerator to chill for 30 minutes.

3. Heat the oven to 200°C (400°F). Remove the dough from the refrigerator and, on a lightly-floured sur- face, roll it out to a circle about 1/4 inch thick. Lift the dough on your rolling pin and lay it over a 9 inch pie dish. Gently ease the dough into the dish and trim the edges. Blind bake for 15 minutes. Reduce the heat to 180°C (350°F).

4. For the topping, combine the cake crumbs, flour, cinnamon and ginger in a medium-sized mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs and set aside. In a small, heavy pan, dissolve the brown sugar in the water over moderate heat, stirring constantly. Reduce the heat to very low and beat in the eggs. Cook, stirring constantly, for 3 - 4 minutes or until the mixture thickens. Remove the pan from the heat and set it aside until the mixture cools.

5. Sprinkle the raisins over the bottom of the pastry shell. Pour the cooled sugar mixture over the raisins. Sprinkle the crumb mixture over the top. Return the pie to the oven and bake for 20 - 30 minutes, or until the topping is a golden brown. Remove the pie from the oven and serve at once.