baked raspberry brie

Leave the pie crust at room temp for about 15 minutes before unrolling. Slice round of brie in half as though preparing to make it a sandwich (the brie being the bread). Place one half of the brie in center of the unrolled pie crust, rind side down. Spread the jam on the exposed brie. Sprinkle walnuts over the jam and place the other half of the brie on top, rind up so as to close the "sandwich". Pull the sides of the crust up and around the brie enclosing it completely and sealing with firm preasure. Flip over the brie making the smooth side the top. You can cut leaf and berry shapes or whatever you want to decorate your brie from the other pie crust and gently press into the smooth side of the covered brie. Gently brush with egg whites to cover the top and sides of the brie being sure to get all of the decorative pieces as well. Bake the brie until golden brown - about 20 - 25 minutes. Serve hot in the center of a tray of assorted crackers.