4 qts. peeled sliced fresh peaches
3 1/2 c. sugar
3/4 c. quick-cooking tapioca
3/4 tsp. salt
3/4 tsp. lemon juice

In a large mixing bowl, combine all ingredients. Let stand for 15 minutes.

Line four 9 inch pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use.

To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400 degrees for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.