Peach pie filling

We're canning peaches today, and I want to make some pie filling for the freezer. This recipe is from Farm Journals's Canning and Freezing cookbook. When the pie is baked, it tastes like it was made fresh.






4 quarts sliced and peeled peaches (9 pounds)
1 teaspoon powdered ascorbic acid
1 gallon water
3 1/2 cups sugar
1/2 cup plus 2 tablesppons quick-cooking tapioca
1/4 cup lemon juice
1 teaspoon salt

Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain.

Combine peaches, sugar, tapioca, lemon juice, and salt.

Line four 8" pie pans with heavy-duty aluminum foil letting it extend 5" beyond rim. Divide filling evenly between pans. Makes fillings for four 9" pies.

To freeze, fold foil loosely over fillings; freeze. Remove from freezer when solid and turn filling from pans. Wrap snugly in foil and return to freezer. Recommended storage time is six months.

To bake, remove foil from frozen filling and place it (unthawed) in a pastry lined 9" pie pan. Dot with butter and sprinkle on 1/4 teaspoon cinnamon. Adjust top crust, flute edges, and cut vents. Bake at 425 F for one hour and ten minutes or until syrup boils with heavy bubbles that do not burst.

This tastes so good on a winter day!