You may not think that raspberry pie would be a popular dessert, but once you've tasted it, it will more than likely become a favorite. Slightly tart and mixed with just enough sugar, the ruby-red berries give this pie its beautiful appearance.
Raspberries, cane sugar, tapioca, salt, lemon juice.
PASTRY: Flour (wheat), butter, eggs, vegetable shortening, water, distilled white vinegar, salt, cane sugar.
Made in a facility that processes tree nuts.
FROZEN, UNBAKED PIE BAKING INSTRUCTIONS
Preheat oven to 350° F. Place frozen pie on parchment-lined baking sheet. Bake 30 minutes. Rotate pan and bake another 30-45 minutes, until pie crust is golden brown and the fruit juices are bubbling out of the slits on top of the pie.
(Note: Allow approximately 45 minutes total baking time for mini pies.)