Peach Pie Filling Recipe

• 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

1. Place peaches in large container; dissolve ascorbic acid in water and pour over peaches; drain.
2. Combine peaches, sugar, tapioca, lemon juice and salt.
3. Makes 4 pies.
4. May be divided and put into 4 containers and freeze for later use.
5. When ready to bake, bake at 425 degrees for 1 hour and 10 min.

peaches, ascorbic, gallon water, sugar, salt

Taken from cookeatshare.com/recipes/peach-pie-filling-31660 (may not work)