BAKING INSTRUCTIONS: 1. PLACE SHEET PAN IN OVEN. PREHEAT CONVENTIONAL OVEN TO 400F OR PREHEAT CONVECTION OVEN TO 350F (WITH BLOWER FAN ON). 2. REMOVE FROZEN PIE(S) FROM THE CARTON. 3. TO VENT PIE, CUT FOUR 1-INCH SLITS EVENLY SPACED IN TOP CRUST. 4. TO REPAIR CRACKED OR BROKEN DOUGH; MOISTEN WITH WARM WATER, PRESS OVER DAMAGED AREA. 5. PLACE PIE(S) ON PREHEATED SHEET PAN. 6. BAKE IN 400F CONVENTIONAL OVEN 65-70 MINUTES OR BAKE IN 350F CONVECTION OVEN FOR 55-60 MINUTES (WITH BLOWER FAN ON). BAKE UNTIL CRUST(S) ARE LIGHT BROWN OR FILLING BEGINS TO BOIL. FILLING TEMPERATURE MUST REACH 155F NOTE: OVENS VARY, ADJUST TIME AND TEMPERATURE AS NECESSARY. 7. REMOVE PIE(S) FROM OVEN ON SHEET PAN. NEVER HANDLE HOT PIE(S) BY EDGES OF PIE PAN(S)! 8. COOL AT ROOM TEMPERATURE FOR ABOUT 2 HOURS BEFORE CUTTING OR SERVING. 9. SERVE IMMEDIATELY AND MAY BE HELD COVERED AT ROOM TEMPERATURE FOR 5 DAYS OR IN THE REFRIGERATOR FOR 5 DAYS.