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Ingredients
- 4 quart. sliced, peeled peaches (9 lbs.)
- 1 teaspoon ascorbic acid (Fruit Fresh)
- 1 gallon water
- 3 1/2 c. sugar
- 1/2 c. + 2 tbsp. quick cooking tapioca
- 1 teaspoon salt
Directions
- Place peaches in large container; dissolve ascorbic acid in water and pour over peaches; drain. Combine peaches, sugar, tapioca, lemon juice and salt. Makes 4 pies. May be divided and put into 4 containers and freeze for later use. When ready to bake, bake at 425 degrees for 1 hour and 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6979g | |
| Calories 4040 | |
| Calories from Fat 50 | 1% |
| Total Fat 5.94g | 7% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2478mg | 103% |
| Potassium 4521mg | 129% |
| Total Carbs 1026.63g | 274% |
| Dietary Fiber 36.5g | 122% |
| Sugars 901.65g | 601% |
| Protein 21.74g | 35% |
