Add eggs, one at a time, beating well.

Beat in almond extract and sugar for 5+ minutes, until thick and lemon colored.

Pour into crust. Bake preheated 350 degrees for 50 min.

Remove from oven, leave oven on, cool pie for 20 min.

Mix sour cream, sugar and vanilla and spoon onto pie.

Cool to room temperature and refrigerate, unless it is to be served same day; if refrigerated, bring to room temp before glazing.

Thaw and drain raspberries, saving juice.

Heat juice in sauce pan.

Combine cornstarch and sugar, then add to heated juice.

Cook 4-5 min, stirring; cool slightly.