Marie Callender's Lattice Peach Pie

40 oz

$7.25 each($0.18 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Famous flaky crust. Resistance is futile - when it comes to Marie's new Lattice Peach pie. The summer's juiciest Freestone peaches, lightly covered with Marie's sweet and flavorful glaze peek through a rich and flaky lattice crust. Bake and sprinkle with our sugar blend to serve this delightful treat.

Highlights

Nutrition Facts
9 servings per container
Serving Size
0.11 pie
- Amount Per Serving
  Calories
  380
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  200mg
  9%
- Potassium
  100mg
  2%
- Calcium
  0mg
  0%
- Iron
  1.3mg
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Filling: Peaches, Sugar, Water, Modified Corn Starch, Salt, Ascorbic Acid and Citric Acid (to Promote Color Retention). Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil and Hydrogenated Soybean Oil, Water, Dextrose, Salt.
Allergens and safety warnings
Contains: wheat
For 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 425 degrees F. Remove plastic wrapper from pie. 2. Bake pie on baking sheet in center of oven 60 to 65 minutes or until lattice top begins to turn golden brown. Handle carefully; it's hot! Never lift pie pan by the edges. 3. Check that pie is cooked thoroughly to 165 degrees F. 4. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. 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 lattice 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. Must be cooked thoroughly. Keep frozen.