Cooking/Prep Instructions for Uncooked or Cream Pies

strawberry rhubarb

Pies with Top Crusts: Apple, Blueberry, Apple Blueberry, Apple Raspberry,  Apple Cranberry, Peach, Peach Raspberry, Raspberry, Strawberry Rhubarb and Cherry

1. Remove all packaging (except pie tin)

2. Place pie on lined cookie sheet

3. Thaw approximately one hour (if you start to see juice leak through the crust, bake sooner)

4. Brush with milk, sprinkle with white sugar (Optional. Pies will not contain milk if you skip this step, but will not get a nice golden brown)

5. Bake at 375 degrees for about an hour or until crust browns and bubbles thicken

bumbleberry

Pies with Crisp Tops: Apple Crisp, Bumbleberry and Raspberry Rhubarb

1. Remove all packaging (except pie tin)

2. Place pie on lined cookie sheet & fluff topping with fingers or fork

3. Thaw approximately one hour (if you start to see juice leak through the crust, bake sooner)

4 Cover pie with foil for last 30 minutes, if crisp browns too fast

5. Bake at 375 degrees for about an hour or until crust browns and bubbles thicken

pumpkin

Pumpkin Pies:

1. Remove all packaging (except pie tin)

2. Place pie on lined cookie sheet & fluff topping with fingers or fork

3. Thaw approximately one hour (if you see liquid, bake sooner)

4. Bake at 375 degrees for about an hour or until filling is set

key lime

Key Lime, French Silk, Peanut Butter and Pecan Pies:

1. Thaw in refrigerator overnight. No baking required.

*Note: Please make sure oven is calibrated. All ovens bake differently. Keep pies frozen until ready to prepare.