Frozen peach pie
4 pies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | Ripe peaches |
| 1 | teaspoon | Ascorbic acid |
| 1 | gallon | Water |
| 3½ | cup | Sugar |
| ½ | cup | PLUS ... |
| 2 | tablespoons | Minute Tapioca |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Salt |
Directions
PREPARE FILLING: Scald, peel and slice peaches. Measure 4 quarts.
Dissolve acid in water. Add peaches. Drain. Combine peaches with other ingredients. FREEZE FILLING: Line four 8" pie pans with heavy-duty foil, letting it extend about 5" beyond rim. Divide filling among foil-lined pans. Fold foil over loosely; freeze until firm. Then cover tightly, remove from pan, and return to freezer.
May be stored 6 months. BAKE PIE: Remove foil from filling. Do not thaw. Place in pastry-lined 9" pie pans. Dot with butter. Add top crust. Seal & flute edges. Cut slits in top crust. Bake in hot oven (425 degrees) until syrup boils with heavy bubbles that do not burst ~ about one hour. From Family Circle Magazine, Aug '63. Submitted By TERRI WOLTMON On 04-22-95