Create a ruby-red raspberry, easier-than-pie dessert.
Make holiday cutouts in the top crust. Select a 1 1/2-inch cutter in a holiday shape, and cut out 15 designs (one for each serving) in top pastry before folding it into fourths (do not cut slits). Sprinkle cutouts with green sugar before baking.
Add a glaze to the partially cooled pie. Mix 1/2 cup powdered sugar and 1 to 2 tablespoons lemon juice. Drizzle glaze over crust.