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With red-ripe raspberries. Make any meal special with the taste of Raspberry Pie from the kitchens of Sara Lee! Made with only our finest ingredients, our light flaky crust is filled with luscious, red-ripe raspberries picked at the peak of freshness. Try another one of our Sara Lee Desserts! Sara Lee offers a variety of delicious desserts, providing you the perfect cheesecake, pound cake, or cream pie for any meal or occasion. Sara Lee Desserts are sure to satisfy everyone with their homemade taste and real quality ingredients. Questions or Comments? Toll-Free! 1-800-323-7117. If calling about a specific purchase, please have packaging available. For great recipes, baking tips, and latest product news, visit our web site: www.saraleedesserts.com. Write us at: P.O. Box 3901 Peoria, IL 6161. Sustainable Forestry Initiative: Certified fiber sourcing. www.sfiprogram.org. Please recycle.
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.
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.
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