Michele's Pies
Instructions

Fruit Pies  

Keep at room temperature overnight or they can be stored in the refrigerator for up to 4 days.  They are best enjoyed at room temperature or warmed at 350°F for about 10 minutes.

Nut Pies

They can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks. They are best enjoyed either at room temperature or warmed at 350°F for about 10 minutes.

Maple Pumpkin and Pumpkin Pies

Store in the refrigerator for up to 4 days.  When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks.  They are best served cold or at room temperature.

Cream Pies 

These pies must be stored in the refrigerator and should be served cold. They can be stored in the refrigerator for up to 3 days.

Savory Pies 

Store in the freezer.  

Heating:

  • STEP 1 Defrost and remove from packaging.  
  • STEP 2 Place pie on a cookie sheet and brush the crust with milk or cream.  
  • STEP 3 Bake at 425°F for 15 minutes, then lower your oven to 350°F and bake an additional 45 minutes or until golden brown.  Core internal temperature should be at 165°F.  
  • STEP 4 If your crust is becoming too dark, cover the top of the pie with aluminum foil. 
  • STEP 5 Remove from oven, allow to cool & enjoy!
  • Note: If you forgot to defrost your savory pie, don't worry! Just cook it approximately 30 minutes longer, until the core internal temperature reaches 165°F.