Servings: 12
Ingredients
- 4 quarts. sliced peeled peaches (9 lbs.)
- 1 teaspoon ascorbic acid
- 1 gal. water
- 3 1/2 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 4 (8 inch) pie pans with aluminum foil, letting it extend 5 inches beyond rim, divide proportionately between pans. Makes filling for 4 (9 inch) pies.
- To Freeze: Fold foil over filling; freeze. Wrap snugly.
- To Bake: Remove foil from frzn pie filling and place it unthawed in a pastry lined 9 inch pie pan. Use a top crust. Cut slits in crust. Dot with butter. Sprinkle with 1/4 tsp. cinnamon. Bake in warm oven at 425 degrees for about 45 to 60 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 Serving | %DV |
---|---|
Serving Size 586g | |
Recipe makes 12 servings | |
Calories 338 | |
Calories from Fat 4 | 1% |
Total Fat 0.49g | 1% |
Saturated Fat 0.04g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 207mg | 9% |
Potassium 383mg | 11% |
Total Carbs 85.99g | 23% |
Dietary Fiber 3.1g | 10% |
Sugars 75.26g | 50% |
Protein 1.83g | 3% |
Advertisement
Advertisement