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

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