Ingredients:
Double pie crust
4 cups fresh raspberries
1/4 cup cornstarch plus 1/4 cup cold water
1 and 1/2 cups sugar
1 Tablespoon sweet white wine

Mix corn starch and cold water. In a saucepan, mix 1 cup raspberries, corn starch/water mixture, sugar and wine. Gently heat to boiling or a well thickened consistency. Fold in remaining raspberries.

Alternate microwave method: Mix corn starch and cold water. In a glass bowl, mix 1 cup raspberries, corn starch/water mixture, sugar and wine. Heat for one minute at a time, whisking mixture with a wire whisk between each minute. Continue to heat until well thickened. Fold in remaining raspberries.

Preheat oven to 400 degrees. Par-bake pie crust for about 5 minutes. Pour raspberry mixture in to crust. Top with second crust or lattice top. Bake for about 50 minutes or until juices form bubbles that burst slowly. Cool for a couple of hours before serving.