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Ingredientes
- 4 quarts. sliced peeled peaches (9 lbs.)
- 1 teaspoon 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 teaspoon salt
Direcciones
- 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 proportionately between pans. Makes filling for 4 (9 inch) pies.
- To Freeze: Fold foil over filling; freeze. Wrap snugly.
- To Bake: Remove foil from frzn 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 tsp. cinnamon. Bake in warm oven at 425 degrees for about 45 to 60 min or possibly till syrup boils with heavy bubbles which don't burst.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 207mg | 9% |
| Potassium 383mg | 11% |
| Total Carbs 85.99g | 23% |
| Dietary Fiber 3.1g | 10% |
| Sugars 75.26g | 50% |
| Protein 1.83g | 3% |
