Mix raspberries, Volcanic Nectar Agave and lemon juice on medium heat in a sauce pan until it begins to boil. Pour in corn starch/water mixture and stir until it thickens up.(should take just a few minutes). Pour into bottom pie shell, add top pie shell and make decorative edge to your liking. Spread thin layer of milk to top and spinkle with sugar (or agave ;-). Preheat oven to 425 and put rack on bottom of oven. Bake for 17 minutes. Remove and place pie on cookie rack (off the ground so the bottom cools). Let pie cool and thicken.
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