4 qts. sliced peeled peaches (9 lbs.)
1 tsp. ascorbic acid
1 gal. 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 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 aluminum foil, letting it extend 5 inches beyond rim, divide evenly between pans. Makes filling for 4 (9 inch) pies.

To Freeze: Fold foil over filling; freeze. Wrap snugly.

To Bake: Remove foil from frozen pie filling and place it unthawed in a pastry lined 9 inch pie pan. Use a top crust. Cut slits in crust. Dot with butter. Sprinkle with 1/4 teaspoon cinnamon. Bake in hot oven at 425 degrees for about 45 to 60 minutes or until syrup boils with heavy bubbles that do not burst.