Sara Lee Pie, Raspberry
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Cooking instructions
Baking Directions: Preheat oven to 400 degree F. Remove frozen pie from carton. Cut four 1-inch slits between center of the top crust and the crimped edge. Place frozen pie on baking sheet on the center rack of oven. Bake at 400 degree F 55-60 minutes or until crust is an even golden brown 9oven vary, adjust and temperature as necessary. Filling temperature must reach 160 degree F). Baking Tip: Check pie after 45 minutes. If necessary, cover edges of crust with aluminum foil to avoid excess browning. Do not cover center of pie. Remove baked pie from the oven while it is still on the baking sheet. Cool pie on baking sheet before cutting and serving: about 45 minutes for warm pies; 2 hours for cooler pie. Covered, baked pie portions will keep fresh 2 days at room temperature or 4 days, if refrigerated. Keep frozen.
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. Contains 2% or Less: Sugar, Salt, Citric Acid.
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