Fit one pie dough circle into a 9-inch pie plate, lightly coated with baking spray. Gently press the dough against the bottom and sides of the pan. Chill dough.

Step 2

Preheat oven to 350°.

Step 3

Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 12 ounces raspberries, toss gently to combine.

Step 4

Spoon mixture into the prepared pie dough. Arrange the remaining 6 ounces of raspberries over the top of the cranberry mixture.

Step 5

Gently roll the remaining pie dough circle into a 10 x 5 inch rectangle. Cut the dough lengthwise into 10 1/2-inch strips. Arrange in a lattice design over the raspberries. Seal the dough strips to the edge of the crust.

Step 6

Combine 1 teaspoon water with the egg white, stirring with a whisk. Brush the lattice and dough edges with egg white mixture.

Step 7

Bake at 350° for 55 minutes or until the crust is golden and the filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool before serving.