Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Pastries, Desserts, Fruits	6	Servings

INGREDIENTS

		Pate brissee (see recipe)
2	tb	Quick-cooking tapioca
1/2	ts	Salt
1/4	ts	Almond extract
2	tb	Unsalted butter, softened
1/2	ts	Lemon zest, grated
1/3	c	Flour
1	ts	Water
5	c	Sour cherries
1 1/2	ts	Lemon juice
1	c	Sugar
1/8	ts	Ground cloves
7	oz	Almond paste
2		Lg Egg yolks
1		Egg yolk mixed with

INSTRUCTIONS

Roll out dough 1/8-inch thick on a lightly floured surface.  Fit it into a
9-inch pie plate.  Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined.  Add the egg yolks, one at a time, beating
well after each addition.  Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 15-20 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite
Posted to MM-Recipes Digest V3 #273
Date: Sat, 5 Oct 1996 17:57:14 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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