We are far too easily appeased and far too frequently deceived. As humans, we often pursue our inner desire for happiness in the superficial, sugar-coated sin morsels, temporary trinkets of the world. In this pursuit, we are not satisfied and God is not glorified. This is a radical call for faith. Contrary to the world’s pursuits and our internal cravings, we need to believe that doing it God’s way (according to His words in the Bible) will not only bring Him the greatest glory, but also bring us the greatest joy. We need to believe that our highest joy and God’s greatest glory do not compete, but are rather tethered to each other as one unified pursuit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Pies, Pastries	8	Servings

INGREDIENTS

1	c	Brown Sugar, Packed
2	tb	Corn Starch
2	c	Raisins
1/2	ts	Orange Peel — Finely
		Shredded
1/2	c	Orange Juice
1/2	ts	Lemon Peel — Finely
		Shredded
2	tb	Lemon Juice
1 1/3	c	Cold Water
1/2	c	Walnuts — Chopped
		Pastry For Lattice Top
		Pie—–
2	c	All-Purpose Flour
1	ts	Salt
2/3	c	Shortening
6	tb	To 7 Tb Cold Water

INSTRUCTIONS

In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute more.
remove from heat, stir in walnuts.  Fill a pastry-lined 9 inch pie plate
with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie
with foil.  Bake at 375 degrees for 20 minutes. Remove foil and bake about
20 more minutes or until crust is golden
Pastry for Lattice Top Pie: In a mixing bowl stir together flour and salt.
Cut in shortening until pieces are the size of small peas. Sprinkle 1
tablespoon of water over part of the mixture, gently toss with a fork. Push
to side of bowl. Repeat until all is moistened. Form dough into a ball.
Divide dough in half.  Take half, on a lightly floured surface, flatten
dough with hands. Roll dough from center to edge, forming a circle about 12
inches in diameter.  Wrap pastry around rolling pin. Unroll onto a 9 inch
pie plate.  Ease pastry into pie plate, being careful not to stretch
pastry. Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full
with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
wide strips.  Weave strips on top of filling to make a lattice crust. Press
ends of strips into rim of crust. Fold bottom pastry over the lattice
strips, seal and flute.  Bake as directed in individual recipe.
Recipe By     : Charlotte Heath <dtcheat@gatekeeper. ddp. state. me. us>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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