Glaze:
1c Apricot Jam
3T sugar
3T Rum or Cognac

½ recipe pie dough

1pt Fresh berries, such as blueberries, raspberries, blackberries
¼ c Sugar
½ c Apricot Glaze

#1 For glaze heat all ingredients in a small saucepan and simmer for approximately 10 minutes or until it becomes thick and syrupy, strain.

#2 Roll out prepared pie dough into a large rectangle. Slice a ½ inch piece of dough off of each side, set this aside to create your border. Brush the edge of the rectangle with a little water and then take the removed dough and place it back where it was originally, but this time on top of the rectangle, trimming any overhanging edges. Take a fork and press down and around the edge creating a seal as well as a decorative edge. Place on a parchment lined sheet pan, and sprinkle dough with 1T sugar.
#3 Arrange berries over the free form crust ad sprinkle with the remaining tablespoon of sugar.
#4 Bake for 30 to 35 minutes in upper part of the oven. It is done when the pastry is lightly browned. Remove from oven and baste with apricot glaze.