Peach Pie Filling - cooking recipe

Ingredients

6 cups sliced peaches, preferably free stone (about 10 peaches)
1 teaspoon lemon juice
2/3 cup sugar
1/4 cup flour or 3 tablespoons quick-cooking tapioca
2 tablespoons butter

Preparation

After peeling and slicing peaches, toss with lemon juice.
Stir together flour and sugar and toss well with peaches.
Place into foil lined deep pie plate, dot with butter and cover with foil.
Freeze immediately. Next day lift foil package from pie plate and return to freezer.
To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
Fit unwrapped pie filling into crust and cover with a lattice crust.
Cover the edge with aluminum foil to prevent excessive browning.
Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.