​Baking Instructions


  • Preheat oven to 200 degrees C/400 degrees F on the convection setting of your oven (or 220 C/425 F if on the regular bake setting).Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven.

  • After 20 minutes reduce the oven temperature to 175 C/350 F for convection (190 C/375F for regular bake setting).

  • ​​Bake until the crust is nicely browned and the filling is bubbling, or has reached an internal temperature of 74 degrees C/165 degrees F, approx 45-60 minutes total - longer for pies that are baked from frozen. Check the pie with about 15-20 minutes left; if it’s already perfectly browned, tent it with aluminum foil for the remaining baking time.


Note: it is essential that the filling bubble for at least 3-5 minutes in order to thicken the filling - otherwise the filling will be too thin and runny

  • Let stand at least 15 minutes before eating.

For best results: make sure the oven is HOT and the pie is cold or frozen  - this will ensure a flaky pastry. 

  • Allow pies to cool completely before serving to allow the filling to set.
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