Peach Pie Filling Recipe

• 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

1. Place peaches in large container.
2. Dissolve ascorbic acid in water and pour over peaches.
3. Drain.
4. Combine peaches, sugar, tapioca, lemon juice and salt.
5. Line 4 (8 inch) pie pans with aluminum foil, letting it extend 5 inches beyond rim, divide proportionately between pans.
6. Makes filling for 4 (9 inch) pies.
7. To Freeze: Fold foil over filling; freeze.
8. Wrap snugly.
9. To Bake: Remove foil from frzn pie filling and place it unthawed in a pastry lined 9 inch pie pan.
10. Use a top crust.
11. Cut slits in crust.
12. Dot with butter.
13. Sprinkle with 1/4 tsp.
14. cinnamon.
15. 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.

peaches, ascorbic acid, water, sugar, quickcooking tapioca, lemon juice, salt

Taken from cookeatshare.com/recipes/peach-pie-filling-31744 (may not work)