Glazed Deep-Dish Raspberry Pie

6 cups fresh picked raspberries
2 cups granulated sugar
1 teaspoon cardamom
1 (3 ounce) box raspberry Jell-O
2 cups water
3 tablespoons cornstarch
1/2 teaspoon salt
1 prepared single deep-dish pie crust
Cool Whip for garnish

Prepare a single deep-dish pie crust recipe. Bake as directed. Set aside to cool completely.

Rinse berries under cold running water and drain in colander.

In a medium saucepan, add a small amount of the water. Add salt, cornstarch and cardamom. Mix to make a smooth paste. Add sugar and remaining water. Stir frequently over medium high heat until thickened and mixture clears. Reduce heat to simmer and cook an additional 5 minutes, stirring frequently. Add Jell-O and stir until mixed. Remove from heat and set aside to cool and thicken.

Carefully fold dried berries into cooled cornstarch mixture. When berries are well covered, pour into prepared pie shell. Refrigerate to further set glaze.

Spoon Cool Whip into piping bag and apply generous ribbons to top of pie.