Heat oven to 425° F.

In medium bowl, combine pears, raisins and brown sugar. Mix well.

Lay out pie crust. Cut into quarters. Spoon pear filling on top of dough. Brush edges with water. Fold up sides to form three seams.

Place dumpling, seam-side up, on baking sheet. Brush tops of dough with milk. Sprinkle with sugar.

Bake 18 minutes, or until golden brown. Cool on rack.

In blender, blend raspberries until smooth. Pour blended raspberries into saucepan. Add cornstarch and sugar. Bring to boil, stirring often. Place in freezer 10 minutes.

Drizzle raspberry sauce on plate. Place dumpling over sauce. Top dumpling with additional raspberry sauce.