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Mr Kipling Bramley apple pies 6s

£1.00 (16.7p each)

save 49p was £1.49

  • Suitable for microwave Microwaveable

Quantity:

+

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Nutrition

Typical values Per 100g Per pie (56g)
Energy 1465kJ 876 kJ
Energy 349kcal 209 kcal
Fat 13.1g 7.9 g
Of which
- Saturates 4.5g 2.7 g
Carbohydrate 53.5g 32.0 g
Of which
- Sugars 24.7g 14.8 g
Fibre 1.5g 0.9 g
Protein 3.4g 2.0 g
Salt 0.30g 0.18 g

Ingredients

Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Diced Bramley Apple, Bramley Apple Pur�e, Glucose Syrup, Dextrose, Humectant (Vegetable Glycerine), Modified Maize Starch, Salt, Acid (Malic Acid), Flavouring, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Preservatives (Potassium Sorbate, Sodium Metabisulphite (Sulphites), Sulphur Dioxide), Milk Protein, Whey Powder (Milk)

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold

Cooking Instructions

General
All cooking appliances vary in performance, these are given as guidelines only.Take care upon heating as the filling may be extremely hot and the pastry can become fragile.

Oven Cook

From Ambient
(Conventional Oven): Keeping the pies in their foils, place the pies onto a baking tray and place the tray on the middle shelf of a preheated oven at 190�C/375�F/Fan 170�C/Gas Mark 5 for 6 minutes.

Microwave

From Ambient
(Based on an 800W (E) Oven): Remove the pies from their foils and place onto a non-metallic plate. Heat for only 10 seconds per pie on maximum power rating. If heating 4 or more pies at a time, heat for 30 seconds only. Can be served warm or cold.

Storage

Best stored in a cool, dry place.

Recycling

Component Material Recyclable
Carton Card Yes
Foil Metal Yes
Tray Plastic Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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