Calories in Marie Callender's Cherry Crunch Pie

There are 400 calories in one serve (0.125 pie (128 grams) ) of Marie Callender's Cherry Crunch Pie. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Marie Callender's Cherry Crunch Pie:

Nutrition:

Nutrition Facts

Amount Per Selected Weight

Calories 313

Total Fat (g) 13
Saturated Fat (g) 5
Kilojoules 1310
Sodium (mg) 0
Alcohol (g) 0
Cholesterol (mg) 0
Total Carbohydrate (g) 47
Dietary Fiber (g) 0
Sugars (g) 0
Protein (g) 2

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Food Details

On a per 100 gram basis, there are 313 calories, 2g protein, 13g fat, and 47g carbohydrates in Marie Callender’s Cherry Crunch Pie.

No artificial flavors. Per 1/8 Pie: 400 calories; 7 g sat fat (35% DV); 210 sodium (9% DV); 35 g total sugars. Extra flaky crust made from scratch. Bakes fresh from oven. No artificial preservatives. Made from scratch pastry crust. Made with tart red cherries, The perfect pie everytime. Desserts with made from scratch crust that look and taste as great as homemade. Baked fresh from your oven. www.mareicallendersmeals.com. how2recycle.info. SmartLabel: Scan for more food information. Questions or comments, visit us at www.mareicallendersmeals.com or call Mon.-Fri., (except national holidays). Please have entire package available when you call so we may gather information off the package.

Marie Callender’s Cherry Crunch Pie Ingredients

Filling: Cherries, Sugar, Modified Corn Starch, Salt. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Hydrogenated Soybean Oil, Water, Dextrose. Salt, Dough Conditioner (Sodium Metabisulfite). Streusel Topping: Enriched Wheat Flour (Wheat Flour, Niacin Reduced Iron, Thiamine Mononitrate, Riboflavin Folic Acid), Brown Sugar, Palm Oil, Sugar, Salt, Spice, Dextrose.

Food Notes

Must be cooked thoroughly. Baking Directions: Conventional Oven: 1. Preheat oven to 400 degrees F, Remove plastic wrapper from pie. Set crumb topping on counter. 2. Bake pie on baking sheet in center of oven 40 minutes, 3, Remove pie from oven on baking sheet. Never lift pie pan by the edges. Crumble topping while still in the bag to desired crumb size. Sprinkle onto pie starting at edge and working towards center. Use a fork evenly distribute crumbs. 4. Bake pie an additional 10 to 15 minutes. Crumb topping will be bake to a rich golden brown. Handle carefully; it’s hot! 5. Check that pie is cooked thoroughly to 165 degree F. 6. Let cool. Pie will slice and serve most easily when cooled at least 2 hours. Marie’s Baking Tips: Our pies are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover edges with a strip of aluminum foil for easy clean up. If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve with a dollop of Reddi-wip. Food safety and quality. Keep frozen; do not thaw. Ovens vary. Adjust cooking times as needed. Pie must be cooked thoroughly. Read and follow these cooking directions. Keep frozen.

Contains: wheat.

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