Rinse the red raspberries thoroughly (we don’t want any tiny bugs in our pie!).
Place one of the pie crusts in the bottom of the pie plate. Press it in so it forms to the pie plate.
In a large bowl gently fold in the red raspberries, flour, sugar, nutmeg and lemon juice. Put the mixture on top of the bottom pie crust.
Place the other crust on top of the red raspberry mixture. Pinch the edges together with a fork and trim off any extra crust. Put a little water on top of the pie with your fingertips and then generously top with sugar.
Place the pie on a baking/cookie sheet and place in the oven. Bake for 15 minutes and then reduce the heat to 375 degrees. Continue baking for another 40 minutes or until the pie is golden brown and the pie filling is bubbling.
If you don’t want the filling to ooze out everywhere when you cut/serve it, let the pie rest for 2-3 hours.