It is pie season, what with all the peaches rolling around the kitchen and the bowls of blackberries everywhere. After I rolled out crusts for two pies I found I had enough pastry scraps to make one more bottom crust. I fit it into the bottom of a pie plate, then topped it with rugelach ingredients: raspberry jam, cinnamon and sugar, and chopped walnuts. Baked til it was lightly brown. Waste not!