Pie filling ships fresh at ambient temperature.
Upon receipt, store at room temperature or in refrigerator for up to 12 months. See best before date on packaging for details. Once opened, store in refrigerator and enjoy within 1 month.

Mix ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 18 months. Once opened, enjoy within 4 months.

Pour pie crust mix in large bowl. Add butter, working into mix with fork or by hand until it forms a crumble. Add 4 Tbs. ice water, continue to mix until dough comes together (it will be crumbly). Add more ice water 1 Tbs. at a time, if necessary. Do not overwork.
Divide dough in half. Flatten halves into disks. Wrap well and refrigerate for at least 1 hour and up to 2 days.
Roll dough disk on floured surface into 12" diam. round. Transfer dough to pie dish.
Trim edges, leaving 1/2" overhang.
Add pie filling.
Moisten edge of bottom crust with water and top with second dough round. Seal and decorate edges using fork or your fingers. Cut at least 1 steam vent in top of dough.
Brush crust with beaten egg and sprinkle lightly with sugar.
Bake at 375°F for approx. 1 hour until crust is golden brown and filling is cooked.

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