Filling:

3 1/2 c. raspberries
1/4 c. cornstarch
2 tsp. lemon zest
1 c. sugar
1/4 tsp. cinnamon
1 tsp. vanilla

Place berries in a bowl and toss with sugar, cornstarch, cinnamon, lemon and vanilla. Spoon berries into a chilled crust. Add top crust and seal. Split with own design. Brush with water or egg white for brownness. Sprinkle with sugar.

Bake 1 to 1 1/4 hours at 400°F.