PRE-ORDER Cherry Pie

Prick the crust with a fork or knife to allow it to vent.

*Pie Pro Tip - brush the top of your pie with a bit of milk and for the dessert pies, sprinkle some sugar on top.

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crust should be a flaky golden brown.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 50-70 mins for individual size.

Crumb should be a deep golden color and the juices should be bubbling out of your pie.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and let it cool sufficiently to set (about 30 minutes or longer).

ENJOY!!  (It’s especially yummy with a dollop of whipped cream or ice cream.)

Prick the crust with a fork or knife to allow it to vent.

*Pie Pro Tip - brush the top of your pie with a bit of milk

 Bake at 375°F.  cooking times as follows:

Chicken:
1 hr 10 mins to 1 hr 30mins for full size
45-60 mins for individual size

Other savory pies:
50 mins to 1 hr 10mins for full size
45-60 mins for individual size
All meat is precooked

Crust should be a flaky golden brown.

*Pie pro tip: If your edges are getting brown before your pie is done, cover them with a thin strip of aluminum foil.

Remove your pie from the oven and allow to cool at least 10-15 mins, or desired temperature, as fillings will be hot!

Enjoy!! Pairs great with a green salad, cornbread or rolls.

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Pumpkin should be 'firm' and almost cracking. Crust should be toasty brown (cooking times vary greatly).

When in doubt, stick a toothpick in the middle - If it comes out with pumpkin on it, leave it in.  If it comes out clean - it's done!

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge 

Bake your full sized pie for 1 hr 15 mins to 2 hrs. OR 50-75 mins for individual size 

Crumb should be a deep golden color 

To make sure the pumpkin underneath is fully cooked, stick a toothpick in the middle - If it comes out with pumpkin (orange) on it, leave it in.  If it comes out free of pumpkin - it's done!

*Pie pro tip: If your crumb is done, but the pumpkin isn't, cover the top with foil 

Remove your pie from oven and let it cool sufficiently to set

ENJOY! (especially yummy with a dollop of whipped cream!)

*Keep any leftovers in the fridge

Thaw the pecan syrup in warm water.  

Empty bag of pecans into the pie crust, spreading them out evenly.

Once the pecan syrup is thawed, cut the corner of the bag and pour syrup over the pecans in a circular motion making sure to coat each pecan. 

Bake your full sized pie for 40–50 mins  OR  30–40 mins for individual size.  

Pie should be set up, firm and look caramelized.  It will have puffed up slightly and might have small bubbles. Crust should be golden brown. 

Remove from oven and let it cool sufficiently to set (about 30+ mins).

Enjoy!!  (Especially yummy with a dollop of whipped cream or ice cream.)

*Keep any leftovers in the fridge

Step 1: Partially bake your pie crust (known as parbaking or blind baking)

Preheat your oven to 375°F.

(Convection ovens work great!! Adjust temperature and times accordingly).

Unwrap your frozen pie crust and place it on a parchment-lined cookie sheet (parchment provided in your box)  leaving the parchment and extra tin, that are on top, in place.

Next, fill the cavity of the pie tin about half way full with either pie weights, dried beans or rice.  Three extra pie tins with a cookie sheet placed on top will do the trick as well.

Bake at 375°F for 15-20 mins (time may vary based on your oven) until the crust just begins to brown (it will still be pale, but it should not look like raw dough).

Let pie crust cool for 10 mins before removing weights, extra tin and parchment - all of which can be discarded (pie tin can be recycled).  Please note each item will be extremely hot.

Step 2:

While crust is baking - set the molten brownie batter to the side to soften.

Once your crust is parbaked, pour batter into pie crust.  Place pie back onto parchment lined cookie sheet and bake at 375 for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer it bakes, the more set your pie will be. If you prefer your crust to not brown too much, cover your edges with aluminum foil.

Remove from oven and let cool sufficiently (20-30 minutes) or till desired temperature.   The warmer the pie, the more molten like it will be.  The cooler, the more brownie like.  #WinWin

Step 3
ENJOY!

Pairs great with hazelnut or coffee whip cream, raspberry compote, caramel drizzle and of course ice cream ….. and so much more!!  The perfect time to get creative!