,, Gastronomic use Properties, Medicinal use Raspberry leaf tea has become a popular pre-birth treatment due to the relaxing, restorative and astringent effects of the herb. It seems particularly beneficial to the uterus in the last three months of pregnancy and during labor. Prepares the uterus for childbirth and help you recover from colds In Chinese herbal medicine, the berries of Chinese raspberries (Rubus ideaus) have been used to strengthen the kidneys and as a treatment for incontinence. The tea has also been shown as effective in relieving painful menstrual cramps. Ingredients: 1 package refrigerated pie dough (such as Pillsbury), Raspberry pie divided, Baking spray with flour, 1 1/2 cups fresh or frozen, thawed cranberries, 1 cup finely diced peeled Fuji or Honeycrisp apple, 1 tablespoon fresh lemon juice, 1/2 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 3 packages fresh raspberries, divided, 1 teaspoon water, 1 large egg white Externally, the leaves and roots are used as a gargle to treat tonsillitis and mouth inflammations, as a poultice and wash to treat sores, conjunctivitis, minor wounds, burns and varicose ulcers. Fresh raspberry juice, mixed with a little honey, makes an excellent refrigerant beverage to be taken in the heat of a fever. Step 1 Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough. Step 2 Preheat oven to 350°. Step 3 Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture. Step 4 Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.