Lattice Peach Pie, Lattice Peach

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Marie Callender's Lattice Peach PieFilling: Peaches, Sugar, Water, Modified Corn Starch, Guar Gum, Ascorbic Acid And Citric Acid (To Promote Color Retention), Salt, Soybean Oil. 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.Marie Callender's Lattice Peach Pie. From my kitchen to yours since 1948. Extra flaky crust made from scratch. Made with freestone peaches. Directions Keep frozen.Must be cooked thoroughly.Baking directions:Conventional oven:Do not prepare in toaster 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 50 to 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.Serve with a dollop of Reddi Wip.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.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. Warnings Contains: wheat.

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