Filling: Apples, Sugar, Water, Modified Corn Starch, Salt, Spice, Citric Acid. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean Oil), Water, Dextrose, Salt. Sugar Topping: Sugar.
Baking Instructions: Do not prepare in microwave or toaster oven. 1. Preheat oven to 425F. Remove plastic wrapper from pie. Set sugar pouch aside. 2. Bake pie on cookie sheet in center of oven 55 to 65 minutes or until lattice top begins to turn golden brown. 3. Remove pie from oven on cookie sheet. Never lift pie pan by the edges. Sprinkle sugar onto pie as desired. Bake pie an additional 5 minutes. Carefully remove as product will be hot. 4. Check that pie is cooked thoroughly. Internal temperature needs to reach 165F as measured by a food thermometer in several sports. 5. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. Marie's Baking Tips: Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your cookie sheet with aluminum foil for easy clean up. To give your lattice crust an even more beautiful, flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the patter around the pie's edge). If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Keep frozen. For Food Safety and Quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions.
Always refer to the actual package for the most accurate information