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Marie Callenders Lattice Cherry Pie - 40 Oz
Pie, Lattice Cherry
No artificial flavors. Per 1/9 Pie: 380 calories; 6 g sat. fat (30% DV); 200 mg sodium (9% DV); 27 g total sugars. Extra flaky crust made from scratch. Bakes fresh from oven. Made with real tart red cherries. Made from scratch pastry crust. The perfect pie everytime. Desserts with made from scratch crusts that look and taste as great as homemade. Baked fresh from your oven. No artificial preservatives. www.mariecallendersmeals.com. how2recycle.info. SmartLabel: Scan for more food information. Questions or comments, visit us at www.mariecallendersmeals.com or call Mon. - Fri., 1-800-595-7010 (except national holidays). Please have entire package available when you call so we may gather information off the package.
Serving Size: 0.11pie
Servings Per Container: 9
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 16g||21%|
|Saturated Fat||Amount Per serving 6g||30%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 200mg||9%|
|Potassium||Amount Per serving 130mg||2%|
|Total Carbohydrate||Amount Per serving 56g||20%|
|Dietary Fiber||Amount Per serving 2g||7%|
|Total Sugars||Amount Per serving 27g|
|Added Sugars||Amount Per serving 21g|
|Protein||Amount Per serving 3g||0%|
Filling: Cherries, Sugar, Modified Corn Starch, Salt. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose, Salt. Sugar Topping: Sugar.
Warning Contains: Contains: wheat.
Directions Must be cooked thoroughly. Baking Directions: Conventional Oven: 1. Preheat oven to 425 degrees F. Remove plastic wrapper from pie. Set sugar pouch aside. 2. Bake pie on baking sheet in center of oven 55 minutes or until lattice top begins to turn golden brown. 3. Remove pie from oven on baking sheet. Never lift pie pan by the edges. Sprinkle sugar onto pie as desired. 4. Bake pie an additional 5 minutes. Handle carefully; it's hot! 5. Check that pie is cooked thoroughly to 165 degrees F. 6. 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 edges).If edges pf pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve with a dollop of Reddi-wip. 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. Keep frozen.
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