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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, C, D, P
    MineralsCopper, Natrium

    Ingredients Jump to Instructions ↓

    1. 9 lbs 4086g / 144oz Fresh peaches

    2. 2 teaspoons 10ml Fruit Fresh - (fruit preservative)

    3. 3 1/2 cups 693g / 24oz Sugar

    4. 1/2 cup 118ml Quick-cooking tapioca - plus

    5. 2 tablespoons 30ml Quick-cooking tapioca

    6. 1/4 cup 59ml Fresh lemon juice

    7. 1 teaspoon 5ml Salt

    8. For Pies

    9. 1 Double-crust

    10. 9" pie shell

    11. 4 tablespoons 60ml Butter - (1/2 stick)

    12. 1 teaspoon 5ml Cinnamon or nutmeg

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. 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.

    4. On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 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.

    5. This recipe yields filling for 4 pies.


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