*  Exported from  MasterCook  *

                             Frozen Peach Pie

Recipe By     :  Family Circle Magazine, Aug '63.
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Pies
                Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      pounds        Ripe peaches
   1      teaspoon      Ascorbic acid
   1      gallon        Water
   3 1/2  cups          Sugar
     1/2  cup           PLUS ...
   2      tablespoons   Minute Tapioca
     1/4  cup           Lemon juice
   1      teaspoon      Salt

PREPARE FILLING: 
 Scald, peel and slice peaches.  Measure 4 quarts.
Dissolve acid in water.  Add peaches.  Drain.  
Combine peaches with other ingredients.

 FREEZE FILLING
: Line four 8" pie pans with heavy-duty foil, letting it extend
 about 5" beyond rim.
 Divide filling among foil-lined pans.
 Fold foil over loosely; freeze until firm. 
Then cover tightly, remove from pan, and return to freezer. 
 May be stored 6 months.

 BAKE PIE:
 Remove foil from filling.  Do not thaw. 
 Place in pastry-lined 9" pie pans. Dot with butter.  
Add top crust.  Seal & flute edges. Cut slits in top crust.
Bake in hot oven (425 degrees) until syrup boils with heavy
 bubbles that do not burst - about one hour.

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