Wholly Wholesome™

1. Preheat oven to 425 degrees.

2. Place pie on aluminum foil covered cookie sheet.

3. Optional: For a robust crust color brush pie with a small amount of water or well-beaten egg, then sprinkle with 1 tablespoon of sugar or granulated evaporated cane juice.

4. Place pie on center rack in oven.

5. Bake at 425 for 10 minutes, then turn down oven temperature to 375 degrees.

6. Rotate pie in oven (turn so that the side facing the back is now facing the front). Bake for an additional 30 - 40 minutes. Pie is ready when crust is golden brown or if you notice the filling starting to bubble out. (Note: Ovens may vary, adjust time and temperatures as necessary.)

7. Using oven mitts, carefully remove baked pie from the oven on the cookie sheet. Be careful not to handle the pie by the edge of the pie tin.

Pie may be served warm after 30 minutes or cool after 2 hours. If serving warm please use caution as filling may be hot.

1. Oven temperature: Conventional 400°F, Convection 375°F

2. Pan up frozen pies 6 to a parchment lined sheet pan.

3. Brush pies lightly with water, and then sprinkle liberally with evaporated cane sugar.

4. Do not thaw, bake for 40-60 minutes.  Pies should be golden brown.  If filling starts to bubble out, pie is done.

5. Cool completely before packaging.

Note: pies will take on less color in a conventional oven than a convection oven.  If not topped with sugar, they will brown mainly on the edges with little color in the middle.