Fresh Raspberry Pie

In a medium saucepan, combine sugar, cornstarch and salt. Blend in water, Chambord and 2 cups raspberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in almond extract, butter and lemon zest. Cool. Gently fold in 2 1/2 cups raspberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cups of fresh berries over top. Cover with plastic wrap and chill at least 3 hours, or overnight if needed. Serve plain, or with whipped cream, vanilla ice cream or frozen yogurt. To serve, remove pie from refrigerator and serve chilled or let it sit on the counter for a few minutes to take the chill off. Sift powdered sugar over top for pretty. Serves 8.