Directions

1. HEAT oven to 400°F. Coat large baking sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on baking sheet. Score lightly with knife to divide into 6 equal wedges. Roll out other half of dough into an 11-inch circle.
2. STIR together preserves, corn starch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons raspberry mixture in center of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
3. BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and remaining 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.