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Add a photoServings: 12
Ingredients
- 4 quart. peeled, sliced fresh peaches
- 3 1/2 c. sugar
- 3/4 c. quick cooking tapioca
- 3/4 teaspoon salt
- 1/2 teaspoon lemon juice
Directions
- In a large mixing bowl, put together all ingredients. Let stand for 15 min. Line 4 (9 inch) pie pans with foil. Add in fruit mix and level; place in freezer till frzn solid. When frzn, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer till ready to use. To bake, remove frzn 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 degrees for 50 min. Remove foil from edges and bake about 20 min or possibly till bubbly and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 377mg | 11% |
| Total Carbs 85.57g | 23% |
| Dietary Fiber 3.0g | 10% |
| Sugars 75.14g | 50% |
| Protein 1.81g | 3% |
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