4 qt. sliced peeled peaches (9 lbs.)
1 tsp. powdered ascorbic acid
1 gallon water
3 1/2 c. sugar
1/2 c. plus 2 tbsp. quick-cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line 4 (8 inch) pie pans with heavy-duty aluminum foil letting it extend 5 inches beyond rim. Divide filling evenly between pans. Make filling for 4 (9-inch pies).

TO FREEZE: Fold foil loosely over filling; freeze. Remove from freezer, turn filling from pans. Wrap snugly with foil. Return to freezer.

TO BAKE: Remove foil from frozen pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and if you like, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Cut vents, etc. Bake in hot 425 degree oven for 1 hour and 10 minutes or until syrup boils.