1. Remove all packaging and place the frozen pie on a cookie sheet to catch drips.
2. (Optional) Brush the top crust with a lightly beaten egg for a golden finish.
3. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 45–55 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.
4. Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

1. Remove all packaging and place the frozen pie on a cookie sheet to catch drips.
2. Bake at 350°F (175°C) for 75–85 minutes, until the topping is golden brown and the filling is bubbling.
3. Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

1. Remove all packaging and place the frozen apple crisp on a cookie sheet to catch drips.
2. Bake at 350°F (175°C) until the topping is golden brown and the filling is bubbling:
‍Small Size: 35–45 minutes
‍Large Size: 60–75 minutes
3. Let the crisp cool for at least 1 hour before serving. This allows the filling to set properly.

1. Remove pastry from the freezer and let it thaw at room temperature until soft and pliable — this helps prevent cracking when rolling out.
2. Gently unroll or roll out the pastry on a lightly floured surface.
3. Use as directed in your pie recipe, then bake according to your recipe’s instructions.
‍