refrigerated pie crusts
eggs beaten (reserving 2 tsps)
fresh or frozen raspberries thawed and drained
Heat oven to 400 degrees.
Prepare pie crust according to directions for two crust pie. using a 9 inch pan.
In a medium bowl beat cream cheese till smooth. add remaining ingredients, except raspberries. Blend well and pour into crust.
Sprinkle raspberries over filling.
To make lattice work cut remaining crust into 1/2 inch wide strips.
Arrange strips into lattice design over filling trim edges and seal. Brush with the reserved egg whites.
Bake at 400 degrees for 40-50 minutes or until crust is golden brown. if necessary cover the edges with strips of tin foil after 20 mins to prevent excessive browning.
Serve warm or refrigerate till throughly chilled. store in refrigerator.