In a large bowl, combine the frozen berries, pie filling, pure almond extract, zest and corn starch. Mix until well blended.
Line a 9-inch pie plate with one pie crust. Pour in berry mixture and spread evenly over the crust.
Cut second pie crust into half-inch strips. Place 5-6 strips vertically on the pie (leaving space between each strip); pressing the top of the strip into the bottom pie crust. Weave in 5-6 more strips horizontally.
Using a fork, crimp the edges of the pie crust. Trim any overhang.
Brush a beaten egg white over the entire pie crust. Sprinkle with raw sugar.
Bake for 25 minutes at 350° F.
Place a pie shield over the outer crust and bake for an additional 25 minutes or until crust is golden brown and the pie is bubbly.