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.
Must be cooked thoroughly. Food Safety and Quality: Keep frozen; do not thaw. Ovens vary. Adjust cooking times as needed. Pie must be cooked thoroughly. Read and follow these cooking directions. Baking Directions: Conventional 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 baking sheet in center of oven 65 to 70 minutes or until crust in golden brown. Handle carefully; it's hot! Never lift pie pan by the edge. 4 Check that pie is cooked thoroughly to 165 degrees F. 5 Let cool. Pie will slice and serve most easily when cooled at least 3 hours. 6 Enjoy carefully! Marie uses real berries that may include an occasional thorn or stem. Marie's Baking Tips. Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your baking 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 with a dollop of Reddi-wip. Keep frozen.