Name: Deep-Dish Strawberry Pie
Ingredients: 1/2 c Sugar; to 1 cup, depending on sweetness of berries; 1/4 c Flour, all-purpose; 1/8 ts Salt; 4 c Strawberries;washed & hulled; 2 tb Butter; Pastry for single crust pie; Cream; plain or whipped

During the Protestant Reformation of the 1500s, Martin Luther articulated a timeless distinction between two approaches to knowing God. He labeled one a “theology of glory,” and applied it to those who believe they can attain to a glorious knowledge of God by human goodness, religious effort, mystical experiences, or the wisdom of human reason. According to this view, God manifests Himself most often through blessings, victory, success, miracles, power, and other exhilarating experiences of “glory.” By contrast, Luther argued that the biblical way to know God goes through a “theology of the cross.” God has “hidden” Himself where human wisdom would not expect to find Him, that is, in the lowliness and suffering of the man Jesus Christ, and especially in His humiliating death on a Roman cross. As Luther put it, “true theology and recognition of God are in the crucified Christ.” So rather than finding God by ascending to Him through our efforts, wisdom, or self-initiated experiences, God has descended to us in Jesus whose glory was in the least-expected of places – the cross – and in a way where He can be found by faith alone.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Pies, Fruits	6	Servings

INGREDIENTS

1/2	c	Sugar; to 1 cup, depending on sweetness of berries
1/4	c	Flour, all-purpose
1/8	ts	Salt
4	c	Strawberries;washed & hulled
2	tb	Butter
		Pastry for single crust pie
		Cream; plain or whipped

INSTRUCTIONS

Combine sugar with flour and salt.  Toss lightly with the berries. Fill a
1-quart baking dish with the fruit mixture and dot with butter. Top with
the pastry which has been rolled out on pastry cloth to size 1" larger all
around than top of baking dish.  Fold edges of pastry under and press
firmly to rim of dish.  Flute edges and cut gashes in pastry to allow steam
to escape. Bake at 425 degrees for 25 minutes or until crust is browned.
Serve slightly warm with plain or whipped cream.

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