For unbaked fruit pies:
If frozen, bake from frozen (do not thaw). Preheat oven to 425º. Line a baking sheet with parchment. Remove pie from packaging and place on sheet; use a knife to poke several small slits in the top crust for ventilation. If desired, glaze top crust with egg wash, cream, or milk and sprinkle lightly with sanding sugar. Bake in preheated oven for 15 minutes and then lower the heat to 350º. Bake for 40-60 minutes; fruit juices will bubble around the edges and the house will smell like pie. Check for doneness of apple pies by inserting knife through a slit in the top crust and probing the apples inside. Leave in a few minutes longer if you prefer softer apples. Top crust should be golden brown when done.

For best results: Let pie cool thoroughly before serving. If time allows, bake the pie a day ahead so the juices can “set” well. To reheat, simply place in a 250º oven for approximately 20 minutes. These all-natural fruit pies are made from scratch with the freshest fruits – no chemical thickeners are used.