Churches whose spiritual and historical roots are in the Reformation period of the sixteenth century have edifices for worship that are simple and seemingly empty. Apart from pulpit, pews, a baptismal font or baptistry, and a communion table, the building is empty. True, but on the pulpit in full view of any worshiper is the open Bible. The people worship God by receiving and responding to the proclamation of the Word. They worship not the Word but God who is addressing them through the Scriptures.

Simon Kistemaker

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pies	3	Servings

INGREDIENTS

1 1/4	c	Flour;all purpose
1	ts	Salt
4	tb	Butter;sweet,cold&cut up
3	tb	Shortening; cold
3	tb	Water; ice
3		Eggs; beaten
1	c	Sugar
1/2	c	Light corn syrup
1/2	c	Dark corn syrup
1/3	c	Butter; melted unsalted
2	tb	Bourbon
1/2	ts	Salt
1	c	Pecans; chopped

INSTRUCTIONS

THE CRUST
THE FILLING
1. Crust - Place flour, sugar and salt in bowl of food processor. Pulse
just to combine.  Add butter and shortening. Pulse until mixture resembles
coarse meal. With machine running, slowly pour in water. Process just until
mixture begins to come together. Gently press dough into a ball. Wrap in
plastic and refrigerate for 30 minutes. 2. On a lighly floured surface,
roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp
edges. 3. Preheat oven 375 degrees. 4.FILLING Whisk together the eggs,
sugar, corn syrups, butter, bourbon and salt. Place the pecans in the
bottom of the pie plate.  Pour the filling over the pecans. Bake until set,
about 35-40 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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