BAKERY BOOK Stocked at Troyer Foods! UNBAKED PIES 835132 9” Unbaked Natural Juice Dutch Apple Pie 8/37 oz. 835008 9” Unbaked Natural Juice Strawberry Pie 8/38 oz. 835100 9” Unbaked Natural Juice Apple Pie 8/38 oz. 835300 9” Unbaked Natural Juice Blackberry Pie 8/38 oz. 835500 9” Unbaked Natural Juice Cherry Pie 8/38 oz. 835912 9” Unbaked Natural Juice Very Berry Pie 8/38 oz. 835910 9” Unbaked Strawberry Rhubarb Pie 8/39 oz. 835124 9” Unbaked Natural Juice Apple Walnut Pie 8/42 oz. 835616 9” Unbaked Natural Juice Peach Praline Pie 8/42 oz. 835704 9” Unbaked Pineapple Upside Down Pie 8/42 oz. 835600 10” Unbaked Natural Juice Peach Pie 6/42 oz. Gardner Pie Facts Family owned & operated since 1945 Real Fruit is used in their pies, never any fillers Clean Label—No GMO No High Fructose Corn Syrup Real Sugar—Cane or Beet All pies are shrink wrapped to minimize breakage Dough is mixed in small quantities to insure a flaky crust Unique Crust Designs to create hand-crafted appearance Kosher No added water or moisture to our fruit filling www.gardnerpie.com Gardner Pie Tips Make sure pie is never thawed before baking. Place only frozen pies in oven. Pies cannot be thawed and then refroze. We recommend washing pie, avoiding crimp, to ensure golden brown crust. Always bake on a flat, clean surface. Never Use Pan liners. If baking in a high altitude location, reduce oven temperature and increase bake time. If topped pies (ex. Apple Walnut) or open-faced pies (ex. Pumpkin) are getting too dark on top, reduce oven temperature and increase bake time. If baking several pies at once (half an oven full or more) pre-heat oven to 450° F and then reduce oven temperature to recommended set point after oven is loaded. Cool pie to room temperature before slicing or packaging, minimum of 4 to 6 hours. www.gardnerpie.com Washing and Baking Frozen Pies Simply Follow these easy, step-by-step instructions for beautiful golden brown pies every time! Materials: Eggs or coarse sugar/baking spray Water Gardner Fruit Pies Pastry brush Appropriate baking pans Method: Preheat oven to 450°. Adjust oven after loading to recommended baking temperature, below. Unwrap pies and place on baking sheet, 3 to 4 pies per sheet. (10” - 3 pies and 9” - 4 pies) Mix the egg wash on top of pies being careful to avoid the crimp. Alternately, spray pies with water and sprinkle lightly with coarse sugar or coat evenly with baking spray. Place baking sheet of washed pies in oven, adjusting the temperature as follows: Deck—370° to 380° Convection—350° to 355° Bake until crust is golden brown and fruit shows controlled bleeding: Deck—55 to 60 minutes Convection—50 to 55 minutes Cool at room temperature. Shelf Life 3 days from bake date. No refrigeration required for fruit pies. Pumpkin, Sweet Potato and Sweet Potato Crunch must be refrigerated after cooling. Important: Never use pan liners. Never cool at refrigerated state. Never thaw Gardner Pies before baking! For best results place a full rack of frozen pies directly in a 450° oven. Always wash pies before baking using a traditional egg wash, water and sugar or baking spray. Store egg wash in refrigerator for up to one day. Discard unused egg wash after 24 hours Washing the crimp will produce an undesirable dark crust. Gourmet Fruited Breakfast Breads Simply follow these easy, step-by-step instructions to create gourmet fruited breakfast breads using Gardner Traditional Fruit Pies. Recipe Yield 4 loaf pans (regular or demi) Materials 3 loaves of Italian or homestyle bread dough, thawed 1 Gardner Traditional Fruit Pie 1 egg Release Spray 4 loaf pans Streusel topping & icing (optional) Method 1. Preheat oven as follows: Deck—370° to 380° Convection—350° 2. Place bread dough on cutting board and top with Gardner traditional fruit pie. Chop pie and raw egg into bread dough. Mix well. 3.Coat Pans with spray release. 4. Divide pie/bread dough mixture evenly among four pans. 5. Optional: sprinkle with streusel 6. Place in ready proof box for one hour or until doubled in size. 7. Place in preheated oven and bake 50 to 55 minutes or until golden brown. Deck—55 to 60 minutes Convection—50 to 55 minutes 8. Cool. 9. Optional: Drizzle cooled breads with icing. Shelf Life: 2 days from bake date. Old-Fashioned Fruit Cobbler Simply follow these easy, step-by-step instructions to make old-fashioned fruit cobbler using Gardner Fruit Pies. Recipe Yield 1—11 3/4” x 9 1/4” x 2 1/4” Cobbler Materials 2 Gardner Fruit Pies—Any variety 2 cups streusel Release spray 1 Pan (11 3/4” x 9 1/4” x 2 1/4” ) Method 1. Preheat oven as follows: Deck—370° to 380° Convection—350° 2. Chop pie thoroughly, making sure crust is well blended with fruit filling. For a fruitier filling, remove crimp before blending filling with top and bottom crusts. 3. Coat pan with spray release. 4. Place chopped pie in prepared pan. 5. Top with streusel, taking care to cover all of the fruit. 6. Place foil pans on baking sheet. Bake in preheated oven until top is golden brown. Deck—30 to 35 minutes Convection—30 to 35 minutes 7. Cool and place in your hot case or package for sale. Shelf life: 2 days from bake date. Muffins and Quick Breads Simply follow these easy, step-by-step instructions for creating moist and fruity muffins & quick breads with perfect results every time. Recipe Yield 5 dozen muffins Mini loaves Standard loaves Materials 8 lbs. plain muffin batter 2—9” or 10” Gardner Fruit Pies Spray release Appropriate baking pans Method 1. Preheat oven to 355°. 2. Chop pie thoroughly, making sure crust is well blended with fruit filling. 3. Fold into muffin batter until fully incorporated. 4. Spray pans or use paper liners as appropriate. 5. Fill pans with batter as follows: Muffin—2.5 ounces Mini loaf—9 ounces Standard loaf—16 ounces 6. Optional: top with streusel or oatmeal. 7. Bake times: Muffin—35 to 40 minutes Mini loaf—35 to 40 minutes Standard loaf—50 to 55 minutes 8. Cool. 9. Optional: Drizzle with icing. Shelf life: 2 days from bake date. Troubleshooting Guide Over-Baked If pie has an over-baked appearance, check the following: Baking time is too long—reduce bake time. Oven temperature is too high—decreased oven temp. Over-Baked Under-Baked If pie has an under baked appearance, check the following Baking time is too short—increase bake time. Oven temperature is too low—increase oven temp. Under-Baked Correct Bake Bottom-Crust If bottom crust appears to be under-baked, check the following: Pie must be place on a flat surface, such as a baking tray. Do not use pan liners. Oven Temperature is too low—increase oven temperature. Bake time is too short—increase baking time. If bottom crust appears to be over-baked, check the following: Under-Baked Correct Bake Oven temperature is too high—decrease oven temp. If using an oven with a permanent tray or deck, check that deck or tray does not have build up. Remove any build up. Boil-out or Bleeding It is normal to see boil out on fruit pies. If too much boil out occurs, check the following: Baking time—reduce bake time. Fruit juice seen bubbling and a golden brown crust is a good indication that the pie is done. If fruit juice is excessive, but crust is not golden brown, then increase oven temperature. Increasing oven temperature may result in a reduced baking time. Excess Boil-Out Correct Boil-Out PIES—Thaw & Serve 560015 9” Baked German Chocolate Pie—Retail Pack w/ Labels 6/32 oz. 561002 9” Baked Pecan Pie—Retail Pack w/ Labels 6/32 oz. 561005 9” Baked Peanut Butter Cream Pie—Retail Pack w/ Labels 6/32 oz. 561502 9” Baked Pumpkin Chess Pie—Retail Pack w/ Labels 6/32 oz. 565112 9” Baked Sugar Cream Pie—Retail Pack w/Labels 6/32 oz. 561350 10” Baked Coconut Cream Pie—Retail Pack w/ Labels 6/36 oz. www.wickspies.com RAW PIE SHELLS & TOPS 565144 9” Raw Deep Dish Pie Shell 18/6.75 oz. 560033 9” Raw Pie Shell 18/8 oz. 560734 9” Raw Poked Pie Shell 18/8 oz. 565053 10” Raw Pie Shell 18/9.25 oz. 565755 10” Raw Pie Lids 24/8 oz. 86550 8” x 11” Cobbler Pie Tops 4/6 ct. PIE FILLING 86500 Strawberry Glaze Pie Filling 24/1 lb. www.wickspies.com Thaw and Serve Instructions: 1. Remove plastic and dome from frozen baked pie 2. Thaw for approximately 5 hours at room temperature 3. Serve For Enhanced Flavor: Serve Warm 1. Preheat Oven to 325° 2. Place frozen pie in lower part of oven 3. Warm for 30 minutes *If pie is thawed, bake for only 15 minutes. www.wickspies.com Wick’s Pies Facts In business since 1944, Founders Ruby and Duane (Wick) Wickersham Family owned and operated 2nd generation Indiana company (Winchester, Indiana) Buy local when available and use USA products Do not use chemicals and/or preservatives in our products. Our Lard Shell is a clean label. All ingredients one would find in their kitchen if they baked. Our vegetable shell is 0 trans fat per serving and again we add no additives/preservatives. Our shells are user friendly may be thawed and reshaped, put in a different pan and will look and taste as close to homemade short of mixing the dough your self.