*Cook times may vary depending on your oven*

Thawing: Remove frozen pie from vacuum seal bag and thaw completely in refrigerator before reheating (24-48 hours).

Do not thaw at room temperature!

Cook times may vary depending on your oven.

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Fruit Pies & Quiche: 350°F tented with foil; remove foil for last 5 mins to crisp crust. Large- 20-35 mins, small-12-15 mins.

Custard Pies: Serve warm or chilled. Warm large pies for 15-20 mis at 325°F.

Small pies 8-10 mins. Do not overheat.

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Hand Pies: 375°F loosely tented with foil for 10-15 min.

Add 10 mins if cooking from frozen. **Hand Pies can be cooked from Frozen.

Savory Pies: 375°F, loosely covered with foil.

Large pies 55-65 minutes. Small pies 15-25 minutes.

Remove foil last 10 min.

Savory Pies and Quiche should reach an internal temp. of 165°F.

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Storage:

Fruit Pies can be stored on the counter for 2-3 days. Quiche, Custard Pies, Savory Pies, and Hand Pies should be refrigerated and consumed within 3-4 days of purchase (if fresh) or thawing (if frozen).