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Sara Lee Pie, Deep Dish, Gourmet Cherry
Sara Lee Pie, Deep Dish, Gourmet Cherry
47 oz
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About
Details
Montmorency cherries picked at the peak of freshness. Signature Selections Pies are made with the highest quality fruit picked at the peak of ripeness and then flash frozen to lock in freshness. Our fruit is never pre-cooked so during baking the fruit simmers in its own juices. You can taste the difference in every fruit-filled bite.
Ingredients
Soy Flour, Salt, Sugar, Water, High Fructose Corn Syrup, Cherries, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Palm, Soybean and/or Cottonseed Oils), Contains 2% or Less of Each of the Following: Modified Corn Starch
Directions
Keep frozen. Bake at 400 degrees F. Microwaving not recommended. 1. Preheat oven to 400 degrees F. 2. Remove overwrap from frozen pie; cut four 1-inch slits in top crust. 3. Place frozen pie on baking sheet on center rack of oven. 4. Bake pie at 400 degrees F 70-75 minutes until crust is golden brown. Oven may vary, adjust time and temperature as necessary. 5. Remove baked pie from oven while it is still on the baking sheet. Caution: Never lift pie pan by the edges. Filling is hot! 6. Cool pie on baking sheet before cutting and serving: about 45 minutes for warm pie; about 2 hours for cooler pie. Covered, baked pie portions will keep fresh 2 days at room temperature or 4 days if refrigerated. Tips for the perfect pie: Keep pies frozen until you are ready to bake. Slit the frozen top crust with a wet, sharp knife according to carton instructions. Stay at least 1/2 inch away from the edge of the crust to avoid cracking. Create a golden brown crust by brushing the top of the pie with a mixture of egg and water before baking. To avoid burning, apply a very thin coating and do not apply to the crimped edge of the crust. Put a baking sheet in the oven as it preheats. This will help brown the bottom crust evenly, catch any filling that may spill out during baking, and help you safely handle the pies. To avoid excess browning of the crimped edges, cover crust with aluminum foil before baking. Do not cover center of pie. Turn pies at least twice during baking for an even bake. When baking more than one pie, use the lower of the two oven temperatures. Check for doneness according to individual package directions.
Warnings
Contains wheat and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 390
- Total Fat 22g28%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 340mg15%
- Total Carbohydrate 47g17%
- Dietary Fiber 2g7%
- Sugars 22g
- Protein 3g
Details
Montmorency cherries picked at the peak of freshness. Signature Selections Pies are made with the highest quality fruit picked at the peak of ripeness and then flash frozen to lock in freshness. Our fruit is never pre-cooked so during baking the fruit simmers in its own juices. You can taste the difference in every fruit-filled bite.
Ingredients
Soy Flour, Salt, Sugar, Water, High Fructose Corn Syrup, Cherries, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Palm, Soybean and/or Cottonseed Oils), Contains 2% or Less of Each of the Following: Modified Corn Starch
Directions
Keep frozen. Bake at 400 degrees F. Microwaving not recommended. 1. Preheat oven to 400 degrees F. 2. Remove overwrap from frozen pie; cut four 1-inch slits in top crust. 3. Place frozen pie on baking sheet on center rack of oven. 4. Bake pie at 400 degrees F 70-75 minutes until crust is golden brown. Oven may vary, adjust time and temperature as necessary. 5. Remove baked pie from oven while it is still on the baking sheet. Caution: Never lift pie pan by the edges. Filling is hot! 6. Cool pie on baking sheet before cutting and serving: about 45 minutes for warm pie; about 2 hours for cooler pie. Covered, baked pie portions will keep fresh 2 days at room temperature or 4 days if refrigerated. Tips for the perfect pie: Keep pies frozen until you are ready to bake. Slit the frozen top crust with a wet, sharp knife according to carton instructions. Stay at least 1/2 inch away from the edge of the crust to avoid cracking. Create a golden brown crust by brushing the top of the pie with a mixture of egg and water before baking. To avoid burning, apply a very thin coating and do not apply to the crimped edge of the crust. Put a baking sheet in the oven as it preheats. This will help brown the bottom crust evenly, catch any filling that may spill out during baking, and help you safely handle the pies. To avoid excess browning of the crimped edges, cover crust with aluminum foil before baking. Do not cover center of pie. Turn pies at least twice during baking for an even bake. When baking more than one pie, use the lower of the two oven temperatures. Check for doneness according to individual package directions.
Warnings
Contains wheat and soy.
Common questions
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