Marie Callender's Recipes (2024)

FAQs

What is Marie Callender's most popular pie? ›

LEMON MERINGUE

Our most popular pie! Slightly tart, slightly sweet, topped with a light golden meringue.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

When you are ready to bake your pie, remove the pie plate from the freezer and remove foil and plastic wrap. Allow the crust to thaw for 15 minutes while preheating your oven to 375° F. Prick the bottom of the crust with a fork to help prevent air bubbles from forming.

Preheat oven to 375 degrees F. Do not remove film. Cook on baking sheet in center of oven 50 to 55 minutes. Check that - food is cooked thoroughly.

Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

How do you avoid a soggy bottom? ›

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.

If you're looking for an easy way to cook Marie Callender's Chicken Pot Pie, look no further than your air fryer! This delicious dish can be cooked in under 20 minutes, and it's a perfect weeknight meal.

However, what you gain in the simplicity of these meals, you lose in nutritional value. That's because they're typically packed with fattening ingredients—and a ton of salt. Mishan says Marie Callender's Spaghetti and Meatball Bowl, in particular, is one of the worst options out there.

In 1964, Marie's family opened their first pie and coffee shop. Her loyal customers savored the comforting, homemade touches in each and every serving. Her shop expanded into a chain—and into the meals and desserts found in grocery stores today.