Fruit Pies
Sara Lee® Fruit Pies feature flaky, golden crusts filled with the finest fruit. Bake these pies fresh in your oven during the holidays to fill your home with the great aroma of homemade pie.
Oven Fresh Apple Pie
(ChefsBest Award for Best Taste Winner – 2009)*Filled with hand-picked, sun-ripened, fresh apples tossed with cinnamon and sugar.
Oven Fresh Apple Pie (ChefsBest – 2009)
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
IMPORTANT:
STORE IN FREEZER UNTIL READY TO USE. THIS PIE REQUIRES BAKING.
TO BAKE AND SERVE:
Your Homestyle Apple Pie will taste best if you follow these simple directions.
- Preheat oven to 400ºF.
- Cut 4 slits, each 1" long, between center of the top crust and the crimped edge.
- Place FROZEN pie on baking sheet in center rack of oven.
- Bake at 400ºF 60-65 minutes or until crust is golden brown.
- (Because ovens vary, adjust time and temperature as necessary.)
- Remove baked pie from the oven while it is still on the baking sheet. Never lift pie tin by the edges! CAUTION: FILLING MAY BE HOT.
- Cool before cutting and serving: about 45 minutes for warm pie, 1 1/2 – 2 hours for cooler pie.
TO BAKE 2 PIES AT ONE TIME:
For best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven.
BAKED PIE PORTIONS THAT ARE COVERED WILL KEEP FRESH FOR 2 DAYS AT ROOM TEMPERATURE OR 4 DAYS IN THE REFRIGERATOR.
MICROWAVING IS NOT RECOMMENDED.
Ingredients:
Apples, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, vegetable oil (palm, soybean and/or cottonseed oils), corn syrup. Contains 2% or less of each of the following: modified corn starch, salt, cinnamon, malic acid, soy flour.
Oven Fresh Blueberry Pie
Bursting with plump, summer-sweet, wild blueberries.
Oven Fresh Blueberry Pie
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
- Storage: Frozen
- Serve: Warm or cooled
- Preheat oven to 400°F.
- Remove frozen pie carton; cut six 1-inch slits in top crust.
- Place FROZEN pie on baking sheet on center rack of oven.
- Bake pie at 400°F 50-55 minutes until crust is golden brown.
- (Ovens vary, adjust time and temperature as necessary.)
- Baking Tip: Check pie after 35 minutes. IF necessary cover edges of crust with aluminum foil to avoid excess browning. Do not cover center of pie.
- Remove baked pie from oven while it's still on the baking sheet.
- CAUTION: Never handle pie pan by the edges! Filling is HOT.
- Cool pie on baking sheet before cutting and serving: 45 minutes for warm pie; 2 hours for cooler pie.
Covered, baked pie portions will keep fresh 2 days at room temperature OR 4 days if refrigerated.
Ingredients:
Blueberries, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable oil (palm, soybean and/or cottonseed oils), corn syrup, high fructose corn syrup, modified corn starch, sugar. Contains 2% or less of each of the following: salt, citric acid, soy flour.
Oven Fresh Cherry Pie
(ChefsBest Award for Best Taste Winner – 2009)*Brimming with juicy Montmorency cherries picked at the peak of freshness.
Oven Fresh Cherry Pie (ChefsBest – 2009)
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
IMPORTANT:
STORE IN FREEZER UNTIL READY TO USE. THIS PIE REQUIRES BAKING.
TO BAKE AND SERVE:
Your Homestyle Cherry Pie will taste best if you follow these simple directions.
- Preheat oven to 400ºF.
- Cut 4 slits, each 1" long, between center of the top crust and the crimped edge.
- Place FROZEN pie on baking sheet in center rack of oven.
- Bake at 400ºF 60-65 minutes or until crust is golden brown.
- (Because ovens vary, adjust time and temperature as necessary.)
- Remove baked pie from the oven while it is still on the baking sheet. Never lift pie tin by the edges! CAUTION: FILLING MAY BE HOT.
- Cool before cutting and serving: about 45 minutes for warm pie, 1 1/2 - 2 hours for cooler pie.
TO BAKE 2 PIES AT ONE TIME:
For best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven.
BAKED PIE PORTIONS THAT ARE COVERED WILL KEEP FRESH FOR 2 DAYS AT ROOM TEMPERATURE OR 4 DAYS IN THE REFRIGERATOR.
MICROWAVING IS NOT RECOMMENDED.
Ingredients:
Cherries, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable oil (palm, soybean and/or cottonseed oils), sugar, corn syrup, modified corn starch. Contains 2% or less of each of the following: high fructose corn syrup, salt, soy flour.
Oven Fresh Dutch Apple Pie
(ChefsBest Award for Best Taste Winner – 2009)*Orchard-picked, fresh apples topped with crunchy bakery streusel.
Oven Fresh Dutch Apple Pie (ChefsBest – 2009)
Allergen Statement:
Contains wheat, milk, eggs and soy
Cooking Instructions:
IMPORTANT:
STORE IN FREEZER UNTIL READY TO USE. THIS PIE REQUIRES BAKING.
TO BAKE AND SERVE:
Your Homestyle Dutch Apple Pie will taste best if you follow these simple directions.
- Preheat oven to 400ºF. Remove pie from carton; remove overwrap.
- Using a fork, break up FROZEN streusel topping and spread it evenly over pie.
- Place FROZEN pie on baking sheet in center rack of oven.
- Bake at 400ºF 50-60 minutes or until crust is golden brown.
- (Because ovens vary, adjust time and temperature as necessary.)
- BAKING TIP: Cover outer edge of crust with foil to avoid burning.
- Remove baked pie from the oven while it is still on the baking sheet. Never lift pie by the edges! CAUTION: FILLING MAY BE HOT.
- Cool before cutting and serving: about 1 hour for warm pie, 2 hours for cooler pie.
TO BAKE 2 PIES AT ONE TIME:
For best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven.
Ingredients:
Apples, enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, vegetable oil (palm, soybean and/or cottonseed oils), corn syrup, sugar. Contains 2% or less of each of the following: modified corn starch, salt, dextrose, cellulose gel, skim milk, eggs, cinnamon, malic acid, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), mono- and diglycerides, polysorbate 60, sodium stearoyl lactylate, vanillin (artificial flavor), soy flour.
Oven Fresh Peach Pie
(ChefsBest Award for Best Taste Winner – 2009)*A golden filling of luscious, tree-ripened peaches.
Oven Fresh Peach Pie (ChefsBest – 2009)
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
- Storage: Frozen
- Serve: Warm
BAKING DIRECTIONS:
- Preheat oven to 400°F.
- Remove frozen pie from carton; cut four 1-inch slits in top crust.
- Place FROZEN pie on baking sheet on center rack of oven.
- Heat pie at 400°F 60-65 minutes until crust is golden brown.
- (Ovens vary; adjust time and temperature as necessary.)
- Remove baked pie from oven while it is still on the baking sheet.
- CAUTION: Never handle pie pan by the edges! Filling is HOT.
- Cool pie on baking sheet before cutting and serving: 45 minutes for warm pie, 2 hours for cooler pie.
Covered, baked pie portions will keep fresh 2 days at room temperature OR 4 days if refrigerated.
Baking Tip: Check pie after 45 minutes. If necessary, cover edges of crust with aluminum foil to avoid excess browning. Do not cover.
Ingredients:
Peaches, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable oil (palm, soybean and/or cottonseed oils), high fructose corn syrup, sugar, modified corn starch. Contains 2% or less of each of the following: corn syrup, salt, natural and artificial flavor, citric acid, colored with (annatto extract, turmeric), soy flour.
Oven Fresh Raspberry Pie
Full of flavorful red-ripe raspberries.
Oven Fresh Raspberry Pie
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
IMPORTANT:
STORE IN FREEZER UNTIL READY TO USE. THIS PIE REQUIRES BAKING.
TO BAKE AND SERVE:
Your Homestyle Raspberry Pie will taste best if you follow these simple directions.
- Preheat oven to 400ºF.
- Cut 4 slits, each 1" long, between center of the top crust and the crimped edge.
- Place FROZEN pie on baking sheet in center rack of oven.
- Bake at 400ºF 60-65 minutes or until crust is golden brown.
- (Because ovens vary, adjust time and temperature as necessary.)
- Remove baked pie from the oven while it is still on the baking sheet. Never lift pie tin by the edges!
CAUTION: FILLING MAY BE HOT. - Cool before cutting and serving: about 45 minutes for warm pie, 1 1/2 - 2 hours for cooler pie.
TO BAKE 2 PIES AT ONE TIME:
For best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven.
BAKED PIE PORTIONS THAT ARE COVERED WILL KEEP FRESH FOR 2 DAYS AT ROOM TEMPERATURE OR 4 DAYS IN THE REFRIGERATOR.
MICROWAVING IS NOT RECOMMENDED.
Ingredients:
Enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, red raspberries, vegetable oil (palm and soybean oils), high fructose corn syrup, corn syrup, modified corn starch, sugar. Contains 2% or less of each of the following: salt, citric acid, soy flour.
Signature Selections Cinnamon French Apple Pie
Sara Lee®’s Cinnamon French Apple Pie contains only the finest hand-picked, tree-ripened apples and includes streusel in an individual packet that allows you to add the amount that is just right for you!
Signature Selections Cinnamon French Apple Pie
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
- Storage: Frozen
- Serve: Warm
BAKING DIRECTIONS
- Preheat oven to 400°F.
- Remove overwrap from FROZEN pie.
- Place untopped pie on baking sheet on center rack of oven.
- While pie is baking, thaw pouch of unbaked steles at room temperature.
- Bake pie at 400°F; after 40 minutes remove pie on baking sheet from oven.
- CAUTION: NEVER LIFT PIE PAN BY THE EDGES. PIE AND BAKING SHEET ARE HOT!
- Crumble streusel in pouch; slit pouch and pour streusel evenly over top of pie.
- Carefully return pie on hot baking sheet to oven and bake an additional 20-25 minutes, until streusel is golden brown. (Ovens vary; adjust time and temperature as necessary.)
- Remove baked pie from oven while it is still on the baking sheet.
- Cool pie on baking sheet before cutting and serving: About 45 minutes for warm pie; About 2 hours for cooler pie
Covered, baked pie portions will keep fresh for 2 days at room temperature or 4 days if refrigerated.
Ingredients:
Apples, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, vegetable oil (palm, soybean and/or cottonseed oils), margarine [palm oil, water, soybean oil, salt, mono- and diglycerides, artificial flavor, annatto (color), calcium disodium EDTA (preservative), vitamin A palmitate]. Contains 2% or less of each of the following: water, modified corn starch, dextrose, cinnamon, salt, high fructose corn syrup, cellulose gel, malic acid, soy flour.
Signature Selections Orchard Apple Pie
Sara Lee®’s Deep Dish Apple Pie contains only the finest hand-picked, tree-ripened apples.
Signature Selections Orchard Apple Pie
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
- Storage: Frozen
- Serve: Warm
BAKING DIRECTIONS
- Preheat oven to 400°F.
- Remove overwrap from FROZEN pie; cut four 1-inch slits in top crust.
- Place FROZEN pie on baking sheet on center rack of oven.
- Bake pie at 400°F 70-75 minutes until crust is golden brown. (Because ovens vary, adjust temperature and time as necessary.)
- Remove baked pie from oven while it is still on the baking sheet.
- CAUTION: NEVER LIFT PIEPAN BY THE EDGES. FILLING IS HOT!
- Cool pie on baking sheet before cutting and serving: About 45 minutes for warm pie, about 2 hours for cooler pie.
Covered, baked pie portions will keep fresh 2 days at room temperature or 4 days if refrigerated.
Ingredients:
Apples, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), vegetable oil (palm, soybean and/or cottonseed oils), sugar, water. Contains 2% or less of each of the following: margarine [palm oil, water, soybean oil, salt, mono-and diglycerides, artificial flavor, annatto (color), calcium disodium EDTA (preservative), vitamin A palmitate], high fructose corn syrup, modified corn starch, salt, cinnamon, malic acid, soy flour.
Signature Selections Gourmet Cherry Pie
Sara Lee®’s Deep Dish Cherry Pie uses only Michigan-grown, Montmorency cherries (tart and bright red), as a result of our plant residing in the cherry capital of the world!
Signature Selections Gourmet Cherry Pie
Allergen Statement:
Contains wheat and soy
Cooking Instructions:
IMPORTANT:
- STORE IN FREEZER UNTIL READY TO USE. THIS PIE REQUIRES BAKING.
TO BAKE AND SERVE:
Your Cherry Pie will taste best if you follow these simple directions.
- Preheat oven to 400ºF.
- Remove overwrap from FROZEN pie; cut four 1-inch slits in top crust.
- Place FROZEN pie on baking sheet on center rack of oven.
- Bake at 400ºF 70-75 minutes until crust is golden brown.
- (Because ovens vary, adjust time and temperature as necessary.)
- Remove baked pie from the oven while it is still on the baking sheet.
- CAUTION: NEVER LIFT PIE PAN BY THE EDGES. FILLING IS HOT!
- Cool pie on baking sheet before cutting and serving: About 45 minutes for warm pie; 2 hours for cooler pie.
TO BAKE 2 PIES AT ONE TIME:
- For best results, follow the above directions for one pie, but place both pies on a single baking sheet in center rack of oven.
COVERED, BAKED PIE PORTIONS WILL KEEP FRESH FOR 2 DAYS AT ROOM TEMPERATURE OR 4 DAYS IF REFRIGERATOR.
MICROWAVING IS NOT RECOMMENDED.
Ingredients:
Cherries, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), vegetable oil (palm, soybean and/or cottonseed oils), sugar, water. Contains 2% or less of each of the following: modified corn starch, high fructose corn syrup, salt, soy flour.
*The ChefsBest® Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.