2 c raspberries -- fresh or

1/2 c hazelnuts -- pecans, or

1 Tb rum - (optional) 2 1/2 Tb butter

Preheat oven to 375 degrees F. Roll out dough for the bottom crust, and place in a 9 inch pie pan. Trim. Chill. To make the filling, mix the flour and sugar together. Add the drained fruit, nuts, and optional rum. Stir in 1/2 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 3/4 hour in hot oven, or until crust is golden and juices are bubbling.

Typos by Brenda Adams <adamsfmle@aol. Com> Nathalie Dupree, Matters of Taste