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Claim Jumper Pie, Razzleberry
Claim Jumper Pie, Razzleberry
40 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Famous flaky crust. Our Story: The original claim jumpers flourished in the rich gold and silver mining territories of the Wild West more than a century ago. In 1977 we opened our first claim jumper restaurant with a recipe for success we think is as foolproof as it is simple: great traditional American food served in generous portions, friendly service and a clean and comfortable environment. Today Claim Jumper is one of the fastest growing restaurant operations in the country with locations in California, Colorado, Washington, Arizona and Nevada. Rest assured, all of our recipes still call for only the finest ingredients prepared with care. Thanks for taking our Razzleberry Pie home.
Ingredients
Filling: Blackberries, Sugar, Water, Raspberries, Apples, Modified Corn Starch, Corn Starch, Salt. Crust: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt.
Directions
Keep frozen. Must be cooked thoroughly. 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. Baking: Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 400 degrees F. Remove plastic wrapper from pie. 2. Thaw pie 5 minutes at room temperature; gently pierce center 3 to 4 times with a fork to vent. 3. Bake pie on cookie sheet in center of oven 60 to 70 minutes or until crust is golden brown. Carefully remove pie from oven on cookie sheet as product will be hot. Never lift pie pan by the edges. 4. Check that pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. 5. Let cool. Pie will slice and serve most easily when cooked at least 3 hours. 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 pie crust an even more beautiful flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the pie's edge). If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve pie with a dollop of Reddi-wip.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 390
- Total Fat 22g28%
- Saturated Fat 9g45%
- Trans Fat 0g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 4g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 46g17%
- Dietary Fiber 3g11%
- Sugars 20g
- Protein 2g
Details
Famous flaky crust. Our Story: The original claim jumpers flourished in the rich gold and silver mining territories of the Wild West more than a century ago. In 1977 we opened our first claim jumper restaurant with a recipe for success we think is as foolproof as it is simple: great traditional American food served in generous portions, friendly service and a clean and comfortable environment. Today Claim Jumper is one of the fastest growing restaurant operations in the country with locations in California, Colorado, Washington, Arizona and Nevada. Rest assured, all of our recipes still call for only the finest ingredients prepared with care. Thanks for taking our Razzleberry Pie home.
Ingredients
Filling: Blackberries, Sugar, Water, Raspberries, Apples, Modified Corn Starch, Corn Starch, Salt. Crust: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt.
Directions
Keep frozen. Must be cooked thoroughly. 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. Baking: Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 400 degrees F. Remove plastic wrapper from pie. 2. Thaw pie 5 minutes at room temperature; gently pierce center 3 to 4 times with a fork to vent. 3. Bake pie on cookie sheet in center of oven 60 to 70 minutes or until crust is golden brown. Carefully remove pie from oven on cookie sheet as product will be hot. Never lift pie pan by the edges. 4. Check that pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. 5. Let cool. Pie will slice and serve most easily when cooked at least 3 hours. 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 pie crust an even more beautiful flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the pie's edge). If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve pie with a dollop of Reddi-wip.
Warnings
Contains: wheat.
Common questions
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