9 lb Ripe peaches 1/2 c PLUS …
1 ts Ascorbic acid 2 tb Minute Tapioca
1 ga Water 1/4 c Lemon juice
3 1/2 c Sugar 1 ts Salt
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.
Yields
4 pies
