1 baked 9" pie cust
5 cups raspberries
1/3 cup sugar
3 Tbsp raspberry jam
1 Tbsp cornstarch mixed with 3/4 c water
1 cup cold heavy (whipping) cream whipped to soft peaks with 1/2 tsp almond extract and 2 Tbsp confectioners sugar

Cook 1 cup of the raspberries, sugar, jam and cornstarch mixture over medium heat, stirring constantly to dissolve the jam and sugar.

Bring to a boil, cooking just until the glaze thickens and becomes clear.

Strain into a bowl and coot to room temperature, about 1 hour.

Discard the seeds and any fruit in the strainer. Be careful to mix the berries gently with the glaze so as not to crush them.

Put remaining berries in large bowl and gently mix in the cooled glaze to coat the berries evenly.

Spoon the mixture into the baked crust.

Cover and refrigerate for at least 2 hours.

Serve cold on day prepared.

Can be served with whipped cream.