PREPARE recipe for Double-Crust Pie Crust through Step 2.
HEAT oven to 400°F. Coat large baking sheet with no-stick cooking spray.
ROLL out one half of dough into a 10-inch circle. Place on prepared baking sheet. Roll out remaining dough into an 11-inch circle. Set aside for use in Step 5.
STIR fruit spread, corn starch and cinnamon in medium bowl until blended. Stir in raspberries and apple. Spoon 6 (1/4-cup) mounds of fruit filling onto crust, each about 2 1/2 inches from outside edge, all evenly spaced in a circular pattern. Spread each mound of filling into a small wedge shape. Brush water on outside edge of dough.
PLACE remaining dough over top of filling. Trim edges to make an even circle. Press down gently between filling. Press outside edges with fork to seal. Cut small slits in top of pie to allow steam to escape.
BAKE 30 minutes or until golden brown. Cool 20 minutes on wire rack. Stir powdered sugar and milk in small bowl until smooth. Drizzle over top of pie. Cut into wedges.