Preheat the oven to 425 degrees F.

Place the first crust on a lightly floured surface. Roll the dough out into a 12 inch circle.

Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.

In a bowl, add in the flour, sugar, cinnamon, nutmeg, and allspice. Stir until incorporated.

Pour the sugar and spice mixture on top of the raspberries and stir until evenly distributed.

Pour the raspberry filling on top of the crust and begin working on the top pie crust.

Make the egg wash and brush on the edges of the pie crust.

Roll the dough out into about a 10 inch circle on a lightly floured surface.

Fold the dough in half and pick it up and place on top of the raspberry filling.Unfold the dough and gently push the dough on the edges where the egg wash is.

Cut off the excess dough using a paring knife, leaving about ½ inch overhang.

Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all tucked in.

Cut a few slits in the top of the crust to let the steam escape.

With your forefinger and thumb, crimp the pie crust together. I form a "U" with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.

With the pastry brush, brush the top layer with the egg wash.

Place the pie in the preheated 425 degree F oven for 20 minutes and then turn the heat down to 375 and bake another 45 minutes until the pie filling is bubbling and the crust is golden brown.

In a small bowl, add in the egg and water. Whisk until well combined.

Cover and store in the fridge.