Ingredients: apples, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable oil (palm, soybean), corn syrup, sugar contains 2% or less: Modified corn starch, white grape juice concentrate, salt, cinnamon, wheat gluten, lemon juice solids, natural flavors.
Nutrition facts:
| Servings Size | 1/8 Pie (121g) |
|---|---|
| Calories Per Serving | 320 |
| Amount/Serving | % Daily Value |
| Total Fat 13g | 17% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 16% |
| Carbohydrates 44g | 16% |
| Dietary Fiber 0g | 0% |
| Total Sugars 17g | |
| Includes 13g Added Sugars | 26% |
| Protein 3g |
Preparation:
- Preheat the oven to 400F and place a baking sheet on the middle rack. Don’t defrost your pie. When you’re ready to cook it, remove the pie from the box and the plastic wrap. Make four 1-inch cuts on the top crust.
- Put the frozen pie on the heated baking sheet in the oven’s middle rack. The baking sheet aids in cooking the crust evenly. You can cover the sheet with foil for easy cleaning.
- Cook the pie for about 60-65 minutes at 400F until the crust turns golden brown. Check it after 45 minutes. If needed, use foil to cover the crust edges to prevent over-browning, but leave the center uncovered. Adjust the cooking time and temperature based on your oven. Ensure the pie’s inner temperature reaches 165F with a baking thermometer.
- After baking, remove the pie with the sheet from the oven. Be careful, the filling is hot, so don’t touch the pie pan edges.
- Let the pie cool at room temperature for about 45 minutes for a warm pie or 2 hours for a cooler one. Use foil to cover any leftover pie and store it at room temperature for up to 2 days or refrigerated for up to 4 days.