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Frozen Peach Pie by www.country-cooking.com
9 lb Ripe peaches
1 ts Ascorbic acid
1 ga Water
3 1/2 c Sugar
1/2 c Minute tapioca PLUS
2 tb Minute Tapioca
1/4 c Lemon juice
1 ts 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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