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How Sweet It Is

Nov 21, 2008 12:13 PM | 0 comments

Brooklyn’s very own Sweet Melissa will be at Central Library this weekend! On November 23, at 1:30 PM, you can meet Melissa Murphy, the chef and co-owner of Park Slope’s Sweet Melissa Patisserie. With Thanksgiving next week and all those other holidays soon to follow, why not get holiday baking inspiration from this expert?

 

I’m not much of a cook, but lots of you probably are. Here’s a recipe Melissa gave us, selected from The Sweet Melissa Baking Book. So, go get some cooking done early! And if you try the recipe out, let us know how it goes!

 

Pear Cranberry Pie with Gingersnap Crumble

Yields (1) 9” or 10” pie

 

For Crust

1 Unbaked pie crust fit into a 9” or 10” pie plate, chilled
For Gingersnap Crumble 1 cup A.P. Flour
  ¼ cup Sugar
  ¼ cup Lt. brown sugar
  ¼ # Gingersnaps (about 10 cookies), crushed
  1/8 tsp. Ground ginger
  1/8 tsp. salt
  6 T. Unsalted butter, melted and cooled
For Pie Filling 2 # Ripe Bosc Pears (about 6), peeled, cored, quartered, sliced into ¼” slices
  1 ½ cups Cranberries, fresh or frozen
  1 T. Grated lemon zest
  2 T. Fresh lemon juice
  ½ tsp. Vanilla
  ½ cup Sugar
  ¼ tsp. Salt
  2 T. Cornstarch

Place a rack in the bottom third of the oven. Preheat the oven to 350 degrees. 

Make the gingersnap crumble:

In a medium bowl, combine all of the dry crumble ingredients. Stir in the melted butter and set aside. (You can make the crumble and store in an airtight container at room temperature up to two days, or refrigerate it up to one week. If refrigerating, be sure to let it come to room temperature for easier crumbling.)

Make the pear cranberry filling:

In a medium bowl, combine pears, cranberries, lemon juice and zest, and vanilla. In a separate small bowl, combine the sugar, salt and cornstarch, then stir into fruit mixture.

Sprinkle the gingersnap crumble over the top.  

Place on a lined baking sheet. Bake until the juices are bubbling thick, about 50-60 minutes. Let cool before slicing.

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