Pie, Cherry Crunch

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Marie Callender's Cherry Crunch PieFilling: 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, Sodium Metabisulfite. Crumb Topping: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Palm Oil, Sugar, Salt, Spice, Dextrose.Marie Callender's Cherry Crunch Pie. From my kitchen to yours since 1948. Extra flaky crust made from scratch. Made with tart red cherries. Directions Keep frozen: must be cooked thoroughly. Baking instructions: do not prepare in microwave or toaster oven. 1. Preheat oven to 400 degrees F. Remove plastic wrapper from pie. Set crumb topping aside on counter. 2. Bake pie on cookie sheet in center of oven 40 to 45 minutes. 3. Remove pie from oven on cookie sheet. Never lift pie pan by the edges. Crumble topping while still in the bag to desired crumb size. Sprinkle onto pie starting at edge and working towards center. Use a fork to evenly distribute crumbs. 4. Bake pie an additional 10 minutes. Crumb topping will bake to a rich golden brown. Carefully remove as product will be hot. 5. Check that pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. 6. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. Serve with a dollop of Reddi Wip. For food safety and quality: Keep frozen; do not thaw. Ovens may vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Marie's baking tips: Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your cookie sheet with aluminum foil for easy clean up. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Warnings Contains: wheat.

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