Piper frozen fruit pies are perfect when you want to be a hero and present a pie freshly baked from the oven.
Our all butter pie pastry dough is formulated with a higher proportion of butter and less water and are less absorbent, so they're better able to resist soaking up moisture, even after long-term exposure to a juicy layer of raw fruit filling.
When you're ready to bake the pie, unwrap the frozen pie and rewrap it in a fresh layer of plastic wrap—the old plastic may contain ice crystals which can melt and give the top crust a blotchy appearance. Thaw the pie in the refrigerator to an internal temperature of about 4°C, and let the pie stand at room temperature until it warms to about 10°C before baking.
Preheat your oven to 185'C. Remove the plastic wrap and place the pie on the middle shelf in the oven. Bake for 20-30 minutes.
Important: Each oven is different. Use visual cues as your guide, and bake the pie until the interior is bubbling-hot; this may take a little longer, so don't hesitate to cover the pie in foil if it's starting to look too brown.
Danielle's classic Strawberry- Rhubarb pie takes a little of summer and bakes it into a flaky all butter crust. It's a simple pie, with plenty of flavour. Serve it with a scoop of ice cream, custard or cream and it's even better.
The 10" pie serves 6-7 people depending on the size of the slice.
Please keep in mind that all of our pies are hand made and will vary in appearance, yet still gorgeous.
Allergens: Wheat flour, dairy, whole egg (wash on top) and may contain traces of nuts.