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Gourmet Pie Preparation Guidelines

Gourmet Pie Preparation Guidelines
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Our gourmet pie serving tips

Specific pie preparation guidelines should be followed in order to fully enjoy our delicious gourmet recipes. Certain pies have specific instructions; however, to ensure freshness, all pies must be kept frozen until they’re ready to be baked or served.

Some pies require baking and cooling before eating while others only need to be thawed and served. French silk should be sliced in the frozen state for consistent portions. Any unused portions can be loosely covered at room temperature for up to 3 days with the exception of pumpkin, key lime and pecan pie.

Apple Pie

Baking Instructions: Do not thaw before baking. Preheat conventional oven to 400° or convection oven to 350°. Remove pie from box. Remove plastic overwrap. In a bowl, beat one egg and apply light coating of beaten egg to the top, center portion of pie crust with pastry brush. Avoid getting egg wash on crimped section of the pie crust. Cut four slits in top crust. Place frozen pie in the center of an aluminum-foil covered cookie sheet in preheated oven. Do not remove pie from foil tin. Bake for approx. 55-65 minutes. Check pie every 5 minutes after 50 minutes for proper browning. (Note: because ovens vary, adjust time and temperature as necessary). Remove baked pie from oven and cool on wire rack for 60 minutes prior to slicing. Store unused portion of pie loosely covered at room temperature for up to 3 days.

Pumpkin Pie

Serving Suggestion: Do not microwave. Remove pie from box. Thaw covered pie in refrigerator for 3 to 4 hours. Discard plastic overwrap, run sharp knife under hot water and slice pie. Serve chilled. Store unused portion of pie covered in refrigerator. For best quality, serve thawed pie in 48 hours. Do not refreeze.

Key Lime Pie

To Serve: Remove from box before thawing. Thaw to room temp. Refrigerate uneaten portion. Product is stable in refrigerator for up to 10 days and frozen for up to 6 months.

Caramel Apple Walnut Pie

Baking Instructions: Preheat oven: Conventional oven 400 – 420 degrees F, Convection oven 350 –375 degrees F. Remove packaging. Before baking, evenly brush the frozen pie with a beaten egg, for a more golden appearance. Cut 4 to 6 two-inch slits in top of crust to allow steam to escape. Bake in oven for 50 to 65 minutes, depending on the oven. A sheet pan can be used to catch any boil over. After 50 minutes of baking, check pie every 5 minutes for proper browning, adjusting time and temperature as necessary. If edges are browning too quickly, they can be covered with strips of aluminum foil while baking continues. Remove pie from oven and cool on wire rack for 1 to 3 hours before cutting. Pie can be stored at room temperature for up to 3 days.

Pecan Pie

Serving Suggestion: Do not microwave. Remove pie from box. Thaw covered pie in refrigerator for 3 to 4 hours. Discard plastic overwrap, run sharp knife under hot water and slice pie. Serve chilled. Store unused portion of pie covered in refrigerator. For best quality, serve thawed pie in 48 hours. Do not refreeze.

Peach Praline Pie

Baking Instructions: Preheat oven: Conventional oven 400 – 420 degrees F, Convection oven 350 –375 degrees F. Remove packaging. Before baking, evenly brush the frozen pie with a beaten egg, for a more golden appearance. Cut 4 to 6 two-inch slits in top of crust to allow steam to escape. Bake in oven for 50 to 65 minutes, depending on the oven. A sheet pan can be used to catch any boil over. After 50 minutes of baking, check pie every 5 minutes for proper browning, adjusting time and temperature as necessary. If edges are browning too quickly, they can be covered with strips of aluminum foil while baking continues. Remove pie from oven and cool on wire rack for 1 to 3 hours before cutting. Pie can be stored at room temperature for up to 3 days.

French Silk Cream Pie

Best if served cool. Slice using a warm wet knife for best results. Store unused portion of pie covered in refrigerator.

Lemon Meringue Pie

Simply thaw for about 1 hour and serve.

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