Theologians have an interesting question. Does Scripture teach that man is no longer in the image of God? Or does it suggest that the image remains but has been grossly defaced? In many ways (the latter) is an even more tragic prospect. We might well be justified in thinking that there could be no greater disaster than that the likeness of God should be exterminated. But in fact there is. What if the image of God, in which His greatness and glory are reflected, becomes a distortion of His character? What if, instead of reflecting His glory, man begins to reflect the very antithesis of God? What if God's image becomes an anti-god? This, essentially, is the affront which fallen man is to God. He takes all that God has lavished upon him to enable him to live in free and joyful obedience, and he transforms it into a weapon by which he can oppose His Maker. The very breath, which God gives him thousands of times each day, he abuses by his sin. The magnitude of his sin is also the measure of his need of salvation.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs			8	servings

INGREDIENTS

1 1/2	c	Cake flour; not self-rising
1	c	All-purpose flour
1	ts	Salt
2	ts	Baking powder
1 1/4	c	Unsalted butter; room temperature
2	tb	Unsalted butter; room temperature
1/4	c	Granulated sugar
2	ts	Lemon zest
4	ts	Pure vanilla extract
3	lg	Eggs; room temperature
1	lg	Egg yolk
1/4	c	Maple syrup
1/4	c	White wine
1/4	c	Light-brown sugar
1 1/2	ts	Ground cinnamon
1	ts	Freshly grated nutmeg
10		Granny Smith apples
1/2	c	Golden raisins
1/4	c	Toasted pecans; chopped

INSTRUCTIONS

In medium bowl, sift together the flours, salt, and baking powder; set
aside. In bowl of electric mixer fitted with paddle attachment,
combine 1 1/4 cups butter, 1/2 cup granulated sugar, lemon zest, and
2 teaspoons vanilla on medium speed until fluffy, about 3 minutes,
scraping down sides of bowl. Add 2 eggs and egg yolk, one at a time;
beat well after each addition. On low speed, gradually add the flour
mixture. Turn the dough out onto a piece of plastic wrap. Using a
spatula, flatten and shape dough into a 1 1/2-inch-thick circle.
Cover with plastic wrap, and chill in the refrigerator for at least 3
hours; chilling overnight works best. Heat oven to 375 degrees. Peel
and core apples; slice into 1/4-inch thick slices. In a large
saucepan over medium heat, combine the maple syrup, white wine,
light-brown sugar, remaining 1/4 cup granulated sugar, remaining 2
teaspoons vanilla, remaining 2 tablespoons butter, cinnamon, nutmeg,
and apples. Cook over medium-high heat, uncovered, until the apples
soften, 20 to 30 minutes. Remove from heat; stir in the raisins and
pecans. Pour into a 10-inch pie pan. Set aside. In a small bowl,
whisk together the remaining egg with 1 tablespoon water. Lightly
flour two sheets of plastic wrap. Place dough on top of one sheet;
cover the dough with the second. Roll out dough between two sheets
into a 14-inch circle, slightly less than 1/4-inch thick. Brush edges
of pie pan with egg mixture, and lay dough over filling. Using a
sharp knife, trim any excess dough from rim of the pan. With your
fingers, press dough around rim, sealing the edges. Cut several small
slits in the top of the dough, and brush with the remaining egg wash.
Bake until golden, 20 to
25    minutes. Serves 8 to 10.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 534 Calories (kcal); 34g Total Fat; (56% calories from
fat); 5g Protein; 54g Carbohydrate; 182mg Cholesterol; 421mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit;
6
1/2    Fat; 1 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.

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