** glaze ** --sugar dissolved in water Recipe by: Nathalie Dupree, Matters of Taste Preheat oven to 190ºC . Roll out dough for the bottom crust, and place in a 23 cm pie pan. Trim. Chill. To make the filling, mix the flour and sugar together. Add the drained fruit, nuts, and optional rum. Stir in half of the drained juices. Toss together with your hands until well mixed. Place the filling in the crust. Dot with the butter. To add a top crust, brush lip of bottom crust with water to adhere. Press on a lattice crust, or top with a full crust, pierced or decorated. Brush with glaze. Bake for 0.75 hour in hot oven, or until crust is golden and juices are bubbling. Variation: Substitute blueberries for raspberries. Typos by Brenda Adams <adamsfmle@aol.com> Nathalie Dupree, Matters of Taste ----