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Ingredients
- 9 lb fresh peaches
- 2 tsp Fruit Fresh, (fruit preservative)
- 3 1/2 c. sugar
- 1/2 c. plus 2 Tbsp. quick cooking tapioca
- 1/4 c. fresh lemon juice
- 1 tsp salt
- 1 x 9-inch pie, top crust
- 1/2 stk (4 Tbsp.) butter
- 1 tsp cinnamon or possibly nutmeg
Directions
- To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
- Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
- Line 4 pie pans with heavy foil or possibly freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 c. filling each pan. Loosely fold wrapping around pie and freeze till hard. When filling is frzn solid, remove from pans and wrap tightly. Return to freezer till ready to use.
- On pie baking day, for each pie, simply place frzn pie filling in pie shell, add in 1/2 a stick of butter and sprinkle with cinnamon or possibly nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 min.
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