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Vlg Piemaker Strawberry Rhubarb Pie - EA
Glistening red strawberries paired with tangy stalks of rhubarb swirl with flavor. Non-GMO Project verified. nongmoproject.org. Handmade goodness. No canned stuff. Watch your oven as our scratch-made, hand-crimped crust browns to perfection. Handmade goodness, Homemade in your oven. The Village Piemaker Kitchen is a place where made from scratch is the everyday standard and crafting incredible desserts, our passion. Every pie starts with carefully sourced ingredients that are prepared by mindful hands. You'll feel the warmth and care that goes into every flaky, buttery, hand-crimped pastry crust. Every pie is fresh-frozen and ready for you to bake, share and enjoy. Happiness. Share a slice. www.villagepiemaker.com. how2recycle.info. Paper box. Plastic wrap. Recycle if clean & dry. Paper sleeve. Rinse before recycling. Check locally (Not recycled in all communities). Metal tray. how2recycle.info.
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Calories | 320.0kcal | (-) | ||||
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Total Fat | 16.0g | 21% | ||||
Saturated Fat | 8.0g | 40% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 10.0mg | 3% | ||||
Sodium | 170.0mg | 7% | ||||
Potassium | 105.0mg | 2% | ||||
Total Carbohydrate | 45.0g | 16% | ||||
Dietary Fiber | 2.0g | 7% | ||||
Total Sugars | 21.0g | (-) | ||||
Added Sugars | 19.0g | 38% | ||||
Protein | 2.0g | (-) | ||||
Calcium | 70.0mg | 6% | ||||
Iron | 1.0mg | 6% |
Contains: milk, wheat. Produced in a facility that uses eggs.
Cook thoroughly. Baking & Handling Instructions: Keep frozen until ready to bake. (1) Preheat oven to 350 degrees F. (2) Remove frozen pie from plastic & place on baking sheet. (3) Bake for approx. 75-90 minutes or until golden brown. Ovens vary; adjust cooking times as needed. Ensure pie is cooked thoroughly to 165 degrees F. (4) Carefully remove pie from oven, it will be hot! Allow 1 hour to cool. Enjoy within 3 days of baking. Cover & refrigerate leftover pie. Keep frozen.
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.