Gourmet Pie Preparation Guidelines

Our gourmet pie serving tips

To enjoy our delicious gourmet recipes fully, specific pie preparation guidelines should be followed. Individual pies have specific instructions; however, to ensure freshness, they must be 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, except pumpkin, key lime, and pecan pie, can be loosely covered at room temperature for up to 3 days.

Apple Pie

Baking Instructions: Do not thaw before baking. Preheat the conventional oven to 400° or the convection oven to 350°. Remove the pie from the box. Remove plastic overwrap. In a bowl, beat one egg and apply a light coating of beaten egg to the top, center portion of the pie crust with a pastry brush. Avoid getting egg wash on a crimped section of the pie crust. Cut four slits in the top crust. Place frozen pie in the center of an aluminum-foil-covered cookie sheet in preheated oven.

Do not remove the pie from the foil tin. Bake for approx. 55-65 minutes. Check the pie every 5 minutes after 50 minutes for proper browning. (Note: because ovens vary, adjust time and temperature as necessary). Remove the baked pie from the oven and cool on a wire rack for 60 minutes before slicing. Store the unused portion of pie loosely covered at room temperature for up to 3 days.

Pumpkin Pie

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

Key Lime Pie

To Serve: Remove from the box before thawing. Thaw to room temp. Refrigerate the uneaten portion. The product is stable in the 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 golden appearance. Cut 4 to 6 two-inch slits on top of the crust to allow steam to escape. Bake in the 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 the 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 the pie from the oven and cool on a 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 the pie from the box. Thaw covered pie in the refrigerator for 3 to 4 hours. Discard plastic overwrap, run a sharp knife under hot water, and slice the pie. Serve chilled. Store the unused portion of the pie covered in the 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 golden appearance. Cut 4 to 6 two-inch slits on top of the crust to allow steam to escape. Bake in the 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 the 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 the pie from the oven and cool on a 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 the unused portion of the pie covered in the refrigerator.

Lemon Meringue Pie

Thaw for about 1 hour and serve.

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