4 qt Peaches — peeled sliced 3/4 c Quick-cooking tapioca
Fresh 3/4 ts Salt
3 1/2 c Sugar 1/4 ts Lemon juice
In a large mixing bowl, combine all ingredients. Let stand for 15
minutes. Line four 9-in. pie pans with foil. Add fruit mixture and
level; place in freezer until frozen solid. When frozen, close foil,
sealing well to prevent freezer burn. Remove from pans and stack in
freezer until ready to use. To bake, remove frozen peaches from the
foil and place in an unbaked pie shell. Cover with top crust and
seal. Brush with melted butter and cover crust edges with foil. Bake
at 400 deg. for 50 minutes. Remove foil and continue to bake about 20
minutes or until bubbly and golden brown
Yields
1 servings