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| 9 x ca. 450 g | Ripe peaches |
| 1 Teelöffel | ascorbic acid |
| 1 x ca. 4 Liter | water |
| 3 1/2 Tasse | sugar |
| 1/2 Tasse | Minute tapioca Plus |
| 2 Esslöffel | Minute Tapioca |
| 1/4 Tasse | lemon juice |
| 1 Teelöffel | salt |
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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.
From Family Circle Magazine, Aug '63.
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