FOR A FROZEN UNBAKED PIE or Crisp
• For double crust pies only, brush crust with cream or milk; sprinkle with coarse sugar if desired
• Place a baking sheet on the bottom rack of the oven
• Preheat oven to 400° F
• Bake pie or crisp on center rack for 20 minutes
• Reduce oven temperature to325°F and bake for an additional 60 minutes, or until crust/topping is a deep golden colour, filling is bubbly, and apples are tender when pierced with a knife

FOR A FROZEN PRE-BAKED PIE or Crisp
• Place a baking sheet on the bottom rack of the oven
• Preheat oven to 325° F
• Reheat pie or crisp on center rack for about 60 minuntes, until the filling is hot and bubbly. Cover with foil if crust/topping starts to over-brown during reheating.

FOR SMITHS' PERFECT PASTRY ROLL-OUTS :
• Let frozen crust(s) thaw at room temperature for about 45 min. or overnight in the refrigerator. Do not defrost in the microwave.
• Carefully unroll crust and fit into a 9” deep-dish pie plate.

1. For One-Crust Pies:
a) Pre-Baked Crust (eg. for a cream pie)
• Prick bottom and sides of crust with a fork. Place pie weights in bottom of crust if desired.
• Bake 15-20 minutes or until lightly browned. Cool completely before filling.

b) Filled Pie (eg. for a pumpkin pie)
• Fill and bake according to your recipe. Cover pie with foil if crust over-browns.

2. For A Two-Crust Pie: (eg. for an apple pie)
• Trim excess bottom crust around the edge of the pie plate. Fill.
• Place top crust over filling. Wrap excess crust around bottom edge and press together to seal; flute edge as desired.
• Cut steam vents in top of crust.
• Bake according to recipe. Cover pie with foil if crust over-browns.

For apple recipes visit www.smithsapples.com/Recipes.htm