Three-nut Pie With Cranberries

1. The sufficiency of Scripture should encourage us as we try to discover what God would have us to think or to do. 2. The sufficiency of Scripture reminds us that we are to add nothing to Scripture, and that we are to consider no other writings of equal value to Scripture. 3. The sufficiency of Scripture also tells us that God does not require us to believe anything about Himself or His redemptive work that is not found in Scripture. 4. The sufficiency of Scripture shows us that no modern revelations from God are to be placed on a level equal to Scripture in authority. 5. With regard to living the Christian life, the sufficiency of Scripture reminds us that nothing is sin that is not forbidden by Scripture either explicitly or by implication. 6. The sufficiency of Scripture also tells us that nothing is required of us by God that is not commanded in Scripture either explicitly or by implication. 7. The sufficiency of Scripture reminds us that in our doctrinal and ethical teaching we should emphasize what Scripture emphasizes and be content with what God has told us in Scripture.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		November 19	1	Servings

INGREDIENTS

1		Buttermilk Pie Crust Dough
		disk
1/2	c	Coarsely chopped walnuts
1/2	c	Coarsely chopped pecans
1/2	c	Sliced almonds
3/4	c	Firmly packed dark brown
		sugar
1/2	c	Light corn syrup
1/4	c	Plus 2 tablespoons, 3/4
		stick unsalted
		butter melted
		roomtemperature
3		Eggs
2	T	Unsulfured, light molasses
1	t	Vanilla extract
1/4	t	Salt
1 1/2	c	Cranberries, about 6
		ounces

INSTRUCTIONS

Preheat oven to 400F. Roll out pie crust disk on lightly floured
surface to 13-inch-diameter round (about 1/8 inch thick). Roll up
dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
Gently press into place. Trim edges of crust, leaving 3/4-inch
overhang. Fold overhang under crust so that crust is flush with edge
of pie pan. Crimp edges to make decorative border. Freeze crust until
firm, about 15 minutes.  Line pie crust with foil, leaving 3-inch
overhang. Fill foil with  beans or pie weights. Fold extra foil gently
over crust edges. Bake  until crust is set, about 15 minutes. Remove
foil and beans and  continue baking until crust just begins to color,
piercing with  toothpick if crust bubbles, about 10 minutes. Cool.
Maintain oven  temperature.  Meanwhile, combine chopped walnuts, pecans
and almonds on cookie  sheet. Toast nuts until just golden, about 10
minutes. Cool.  Whisk brown sugar, light corn syrup, butter, eggs,
molasses, vanilla  extract and salt to blend in bowl. Stir in toasted
nuts and  cranberries. Pour filing into prepared crust. Bake until
center of  filling is set, about 45 minutes. Cool pie completely.
Serves 8.  Bon Appetit November 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7341 Calories From Fat: 2858 Total Fat: 329.8g Cholesterol: 1060.8mg Sodium: 1179.1mg Potassium: 2447.8mg Carbohydrates: 1073.8g Fiber: 74.6g Sugar: 318.6g Protein: 62.3g