Milk
- Milk proteins, such as casein and whey, are common allergens found in dairy ingredients used in pies, custards, and other creamy fillings.
- Reactions can range from mild to severe for individuals with a milk allergy.
Eggs
- Egg proteins are essential for binding and structure in baked goods, making them a common ingredient in pie crusts and custards.
- Egg allergies can lead to symptoms ranging from skin reactions to digestive distress.
Wheat
- Wheat is primarily a source of gluten, which is used in crusts and doughs resulting in a risk for those with gluten sensitivities or celiac disease.
- Even small amounts can trigger severe allergic reactions in sensitive individuals.
Soy
- Soy is often used as an emulsifier or protein source in processed foods and can be found in some sauces and fillings.
- It is a well-recognized allergen that may cause reactions in susceptible individuals.
Peanuts
- Peanuts are a potent allergen that can cause serious, sometimes life-threatening, reactions even in trace amounts.
- While not a primary ingredient, cross-contamination in manufacturing processes is a concern.
Tree Nuts
- Tree nuts such as almonds, walnuts, and pecans may be included in certain dessert recipes or as garnish, posing a risk to those with tree nut allergies.
- These allergens can trigger severe responses and are closely monitored on labels.
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