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Diamond of California Gluten-Free Nut Pie Crusts

The crusts feature a blend of premium Diamond of California pecans and walnuts, oat flour, flax seeds, and other naturally gluten-free ingredients

Prepared Foods Editorial Staff

May 30, 2025

Diamond of California has reformulated this beloved product line to be completely gluten-free.

Most pie fillings are the fruity flavors of the Midwest tradition

Pie Are Not Square

For many American consumers, the word “comforting” comes to mind when they think of pie

David Feder , RDN Brent Frei

February 12, 2016

According to the American Pie Council, 90% of Americans agree that a slice of pie represents one of the simple pleasures in life.

Pumpkin Crème Pie

New Edwards Pumpkin Crème pie debuts in time for fall feasts.

August 20, 2014

“Just call it pumpkin pie—perfected.” That’s how Schwan’s Consumer Brands, Inc. Minneapolis, describes new Edwards Pumpkin Crème pie.

Piece of the Pie

Few things are more American than baseball, blue jeans and apple pie, just so long as that apple pie is not frozen.

July 3, 2014

While total retail sales of prepared cakes and pies grew 24% from 2009-14 to reach $11.2 billion, frozen and refrigerated cakes and pies was the only segment to decline (2.4%).

Showcasing: Premium Bakery Foods

Pies with Extra Crust, Flavors

April 10, 2014

Sara Lee Foodservice, a division of The Hillshire Brands Company, introduces Chef Pierre Luxe Layers perfect flavor pairings, a collection of four pies that combine two distinctive flavors separated by a “midcrust.”

Pie with a Flaky Crust

Mrs. Smith’s Original Flaky Crust is an unbaked pie made with real butter for a flaky crust.

December 2, 2013

A survey reveals that nearly six in 10 Americans admit they would do something to butter someone up for the holiday season.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.