Name: Harvest Pie
Ingredients: 6 md Tart, firm apples (such as; Granny Smith), peeled, cored; And cut into 1/2" chunks; 4 md Green tomatoes, unpeeled,; Cored, & cut into 1/2"; Chunks; 3 tb Dried currants; 1 c Brown sugar; 1/2 c Flour; 1 ts Cinnamon; 1/4 ts Cloves; 1/4 ts Nutmeg; 1/4 ts Salt; 1 Crust for double 10" pie; 2 tb Rum or brandy (optional); 3 tb Butter, cut into small; Chunks

God gives gifts and distributes gifts so that He might receive glory in the universe (Eph. 4:10) through things like: His will accomplished though us, His people ministered to through us and the mere fact that His people are not selfish, but they serve and they are not useless, but they are equipped. Therefore, when we refuse to use our spiritual gifts, the body of Christ suffers and God does not receive the glory He deserves. On a cosmic level, any believer not using his or her gifts is a problem of God-sized proportions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits	Indo	Desserts, Pies, Fruits	8	Servings

INGREDIENTS

6	md	Tart, firm apples (such as
		Granny Smith), peeled, cored
		And cut into 1/2" chunks
4	md	Green tomatoes, unpeeled,
		Cored, & cut into 1/2"
		Chunks
3	tb	Dried currants
1	c	Brown sugar
1/2	c	Flour
1	ts	Cinnamon
1/4	ts	Cloves
1/4	ts	Nutmeg
1/4	ts	Salt
1		Crust for double 10" pie
2	tb	Rum or brandy (optional)
3	tb	Butter, cut into small
		Chunks

INSTRUCTIONS

Preheat oven to 400 degrees.
Cut up enough apples and tomatoes to make 3 quarts of chunks. Add currants.
Combine brown sugar, flour, spices and salt in a bowl and rub together with
your hands to blend evenly. Toss with fruit.
Divide pie dough in unequal halves. Roll the bigger half to be 1/8 inch
thick.  Fit it into the bottom of a 10 inch deep-dish pie plate. Trim
edges.  Roll excess dough with remaining dough into a rough rectangle about
1/8 inch thick. Cut in strips as wide as you prefer.
Fill the bottom crust with apple mixture.  Sprinkle rum or brandy, if
desired, over the top, then dot with butter. Cover crust with pastry strips
in a windowpane pattern. Sprinkle with a little sugar, if desired. (The pie
also can be covered with cut-out pastry, with a full pastry crust or a
crust of some other design.)
Bake for 10 minutes.  Lower heat to 350 degrees and cook 40 minutes or so,
until the topis light brown and the filling is bubbly. Letting it cool an
hour or so will make it easier to slice.
Assorted recipes from the Detroit News, entered by Diane Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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