Print
Email
Add a photo
Ingredients
- 4 quart. sliced peeled peaches (9 lbs.)
- 1 teaspoon powdered ascorbic acid
- 1 gallon water
- 3 c. sugar
- 1/2 c. plus 2 tbsp. quick-cooking tapioca
- 1/4 c. lemon juice
- 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.
- Line four 8-inch pie pans with heavy duty aluminum foil, letting it extend 5 inches beyond rim. Divide filling proportionately between pans. Makes filling for four 9-inch pies.
- To freeze, fold foil loosely over filling. Freeze. Remove from freezer, turn filling from pans and wrap snugly with foil. Return to freezer. Recommended storage time--6 months.
- To bake, remove foil from frzn pie filling and place it unthawed in a pastry lined 9-inch pie pan. If desired, sprinkle with 1/4 tsp. grnd nutmeg or possibly cinnamon. Adjust top crust; flute edges and cut vents (or possibly use a lattice crust). Bake in warm 425 degree oven for 1 hour and 10 min or possibly till syrup boils with heavy bubbles which don't burst.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6940g | |
| Calories 3668 | |
| Calories from Fat 50 | 1% |
| Total Fat 5.94g | 7% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2479mg | 103% |
| Potassium 4595mg | 131% |
| Total Carbs 931.91g | 249% |
| Dietary Fiber 36.8g | 123% |
| Sugars 803.2g | 535% |
| Protein 21.97g | 35% |
