4 qt. sliced, peeled peaches (9 lbs.)
1 tsp. ascorbic acid (Fruit Fresh)
1 gallon water
3 1/2 c. sugar
1/2 c. + 2 tbsp. quick cooking tapioca
1 tsp. salt

Place peaches in large container; dissolve ascorbic acid in water and pour over peaches; drain. Combine peaches, sugar, tapioca, lemon juice and salt. Makes 4 pies. May be divided and put into 4 containers and freeze for later use. When ready to bake, bake at 425 degrees for 1 hour and 10 minutes.