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Betty’s Frozen
Peach Pie
(Makes enough filling for 4 eight-inch pies)
4 quarts peeled and sliced peaches
3 /■* cups sugar
/i cup plus 2 tablespoons tapioca
A cup lemon juice
1 teaspoon salt
Combine all ingredients. Line 4 eight-inch pie pans with heavy duty aluminum foil, leaving about five inches of foil—enough to cover the top of the pie—extending from the edges of the pie pans. Divide the peach mixture between the four pans and put pans in freezer until solid. Then remove pie pans, fold aluminum foil over the top of the filling and return to freezer.
To cook, remove foil and place the unthawed filling in a pie shell. Top with butter and sprinkle with a quarter teaspoon of either cinnamon or nutmeg. Bake at 425 degrees for one hour and ten minutes or until the center is bubbling. “You can get this out of the freezer in January and it tastes just like it was made with fresh peaches straight off the tree,” Betty jromises.
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