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Mother's Maid Blackberry Pie Filling, 595g

1.5 out of 5 stars 2 customer reviews


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Currently unavailable.
We don't know when or if this item will be back in stock.
This is a Vegetarian product.
  • Natural sweet flavor
  • Perfect with bread
  • Rich flavour of blackberry
  • Blends well with crepes and puddings
  • Made from harvested fruits
Return Policy

Return Policy

All food products are non-returnable.

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Product information

Technical Details
Weight594 Grams
Country of OriginUnited States
Ingredient TypeVegetarian
BrandMothers Maid
Item Package Quantity1
ManufacturerMothers Maid
  
Additional Information
ASINB00LBUJM7K
Customer Reviews 1.5 out of 5 stars 2 customer reviews
Best Sellers Rank #45,802 in Grocery & Gourmet Foods (See top 100)
Date First Available26 October 2014
  
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Important information

Ingredients:
Raspberries, water, high fructose corn syrup, corn syrup, modified corn starch, salt.

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While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer.

Description for Mother's Maid Blackberry Pie Filling, 595g

Try this blackberry pie filling from mother's maid for your fruit pies and desserts. The rich blackberry filling, when poured on a bowl of whipped cream tastes delicious. You can also spread it over bread, toasts and puddings for a yummy dessert. Enjoy your special occasions with this tempting dessert. Mother's maid is a popular brand as a leading producer of pie fillings. Mother's maid uses quality fruits and hygienic packaging techniques to prepare delicious fillings for its customers across the world.


Customer reviews

1.5 out of 5 stars
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Top customer reviews

16 August 2015
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28 April 2016
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