Baking & Reheating Instructions

Baking Instructions

•For Fresh Raw Pies with top crust: Bake at 420 degrees for 10 minutes first and then at 375 degrees for another 40 minutes or until golden brown

•For Fresh Raw Open Face Pies without top crust: Bake at 400 degrees for 10 minutes and then at 375 degrees for another 40 minutes or until golden brown

•For Fresh Raw Crumble Pies : Bake at 400 degrees for 10 minutes and then at 375 degrees for another 40 minutes or until golden brown

•For Frozen Raw Pies with top crust: Bake from Frozen, Bake at 420 degrees for 10 minutes and then at 375 degrees for another 50 to 60 minutes or until golden brown

•For Frozen Raw Crumble Pies: Bake from Frozen, at 350 degrees for 50 minutes or until golden brown

•For Frozen Raw Quiches: Bake from Frozen, at 350 degrees for 40 minutes or until golden brown Reheating instructions:

•For reheating

For Baked Pies & Quiches: Wrap entire pie in aluminum foil and bake in 250 degrees for 20~25 minutes or until in middle of pie is warmed and top crust or topping is crispy.

•Microwave an individual pie (without a foil pan) for 1 minute to warm it. Reheating a slice of pie for 15~25 seconds to warm it. For the best result, reheating the pie with the oven instead of with microwave is highly recommended.

•Reheating cream pie and whole pie with Microwave are not recommended.

Preserving Fresh Pies:

•Pies can be left in the box in a cool, dry place for up to 6 hours or refrigerated for up to three days.

•Pies wrapped in plastic wrap and foil inside a freezer bag can be frozen for up to two months.

•Pumpkin pies are best enjoyed the day of pick up. However, you can refrigerate cream pies for up to three days. 

•Cream or custard pies are best enjoyed the day of pick up. However, you can refrigerate cream pies for up to two days. Do not freeze your cream pies.

•If you have an event that you are planning for, you can order the pies ahead of time and store them safely in your freezer. The pie can be baked up as if freshly made.

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