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Peach Pie Filling Recipe

by CookEatShare Cookbook

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

1. 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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