Apricot Pie (Serves 2)
Little cubes of sun ripened apricots in their own sweet juice encased in our traditional all butter shortcrust pastry.
FILLING: Water, Apricot (39%), Sugar, Modified Tapioca Starch, Acidity regulator Citric acid, Natural Flavouring, Preservative Potassium Sorbate (E202), Natural Colour (E160c)
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (21%), Sugar, Free-Range EGG, Water
Allergens: Wheat, Milk, Egg.
May contains traces of: Nuts, Sulphites
| Typical Values |
Amount per 100g |
Amount per serving (120g) |
|---|---|---|
| Energy | 1186KJ / 282kcal |
1423KJ / 338kcal |
| Fat | 10g | 12g |
| (of which Saturates) |
(6.2g) | (7.4) |
| Carbohydrate | 44g | 53g |
| (of which Sugars) | (22g) | (27g) |
| Protein | 3.3g | 3.9g |
| Salt | 0.01g | 0.02g |
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 20 to 25 minutes from chilled
- 45 to 50 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.
