Storage and Baking Instructions
Baking instructions:
scroll down to find your type of pie
**PLEASE NOTE: Individual ovens & thermostats may vary. Adjust the temp & cooking time according to your own experience
DO NOT THAW!
- Preheat your oven to 375°F.
Convection ovens work great!! Adjust temperature and times accordingly.
- Remove all wrapping from your frozen pie and place it on a parchment-lined cookie sheet (parchment provided in your box...it makes your clean-up sooo much easier!! #highfive!).
Pastry Top Pies:
- 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 45 - 60 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).
Crumb Top Pies:
- Bake your full-size pie at 375°F for 1 to 1 1/2 hrs or 45 - 60 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.)
Baking Instructions for Pumpkin, Pumpkin Crumb and Pecan:
- DO NOT THAW
- Preheat your oven to 375°F.
- Remove all wrapping from your frozen pie and place it on a parchment-lined cookie sheet (parchment provided in your box...it makes your clean-up sooo much easier!! #highfive!).
Pumpkin:
- 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
Pumpkin Crumb:
- 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
Pecan:
- Thaw the Pecan syrup in warm water.
- Empty the bag of Pecans into the pie crust, spreading them out evenly.
- Once the Pecan syrup is thawed completely, stir the mixture then pour it over the pecans in a circular motion making sure to coat each pecan.
- Bake for 40-50 mins.
- 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
Turnovers:
- Do NOT Thaw (keep turnovers in freezer until oven is preheated)
- Place turnovers on parchment lined cookie sheet (parchment provided in your box)
- Bake at 400°F for 24–28 mins, until crust is flaky golden brown
- Transfer turnovers immediately to cooling rack and sprinkle with sugar for an added touch
- ENJOY! (best served warm—reheat in microwave for about 12 seconds)
Please note: Individual ovens and thermostats may vary. Adjust temperature &
cooking time according to your own experience