Pop-In-A-Pan Frozen Peach Pie - cooking recipe

Ingredients

9 lb. ripe peaches
1 tsp. ascorbic acid
1 gal. water
3 1/2 c. sugar
1/2 c. plus 2 Tbsp. Minute tapioca
1/4 c. lemon juice
1 tsp. salt

Preparation

Scald, peel and slice peaches.
Measure 4 quarts.
Dissolve ascorbic acid in water.
Add peaches.
Drain.
Combine peaches with other ingredients.
Line 4 (8-inch) pie pans with heavy-duty foil, letting it extend about 5 inches beyond rim.
Divide filling in pans.
Fold foil over loosely; freeze until firm.
Cover tightly with foil; remove from pan and return to freezer.
May be stored for 6 months.