Chef Pierre^® Cobbler 10"x12" Cherry 4ct/80oz

Plump whole orchard cherries in a rich slurry sit below a tender flaky pie crust layer, giving this cobbler a sweet homemade appeal.

• Fruit is the #1 ingredient
• Durable enough to withstand the rigors of the steam table for up to 5 hours
• No artificial sweeteners or high fructose corn syrup.
• No artificial flavors or colors from artificial sources.
• Chef Pierre® is the #1 brand of foodservice pies, per Datassential study.
• Chef Pierre® baking delicious since 1922.
• Catering, Buffets
  Ingredients

  Cherries, Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Vegetable Oil (Palm , Soybean), Sugar, Modified Corn Starch, Contains 2% Or Less: Cherry Juice Concentrate, Salt, White Grape Juice Concentrate, Mono-And Diglycerides.

  Preparation

  Keep Frozen - Baking Directions: Store Frozen At 0F (-18C) Or Below Until Ready To Use. This Product Requires Baking. 1. Place Sheet Pan In Oven. Preheat Conventional Oven To 400F Or Preheat Convection Oven To 350F (With Blower Fan On). 2. Remove Frozen Cobbler(S) From Shipper; Discard Protective Lid(S). 3. Place Frozen Cobbler(S) On Preheated Sheet Pan. 4. Bake In 400F Conventional Oven 70-75 Minutes Or Bake In 350F Convection Oven 60-65 Minutes (With Blower Fan On). Bake Until Crust Is Light Brown And Filling Begins To Boil. Filling Temperature Must Reach 155F. Note: Ovens Vary, Adjust Time And Temperature As Necessary. 5. Remove Cobbler From Oven On Sheet Pan. Never Handle Hot Cobbler(S) By Edges Of Cobbler Foil! 6. Cool To Room Temperature About 1-1/2 Hours. 7. Release Cobbler By Using A Knife To Separate Crust From Foil. Cut Into Desired Portions And Serve. Steam Table Holding: Fully Baked Cobbler(S) Can Be Held Uncovered On Steam Table Up To 5 Hours.