Ingredients

9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt
1 9-inch pie, top crust
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg

Instructions

To peel the peaches, first
bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the
skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1

minute. Using a slotted spoon, remove the peaches and place them in iced water for a
minute. The skins should slip off easily. If not, place back into the boiling water for
another 30 seconds.

Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into
peaches. Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over
foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until
firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer
until ready to use.

On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a
stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry
crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.