Preheat oven to 425 degrees. Roll out half of the pastry and fit into a 9-inch pie plate. Spread raspberry jam over bottom of the pie crust. Thaw and drain raspberries. Pour juice into a small saucepan, stir in cornstarch and Â¼ cup sugar. Bring mixture to a boil over low heat; stir in the drained raspberries; cool. Combine flour and 1/3 cup sugar. Peel, core and slice apples into thin slices. Toss apples in flour/sugar mixture; pour into pie crust. Spoon raspberry mixture over apples. Roll out remaining pastry and place over the filling; trim and crimp edges. Cut slits in top crust for venting. Beat egg white and water with a fork until frothy; brush over top crust. Sprinkle sugar evenly over top of pie. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 30-40 minutes until crust is golden and juices bubble. Let pie set at least 1 hour before serving.