Frozen Fresh Peach Pies

By tammyandkeith

Ingredients

• 3 1/2 C. sugar
• 2 t. ascorbic acid or citric acid
• 4 quarts sliced, peeled, fresh peaches
• 1/2 C. + 1 T. quick cooking corn starch or tapioca
• 1/4-1/3 C. lemon juice
• 1 t. salt

Preparation

Step 1

Blend sugar and acid. Mix with remaining ingredients. Line 4 pie pans with heavy duty foil letting it extend 5" beyond rims. Pour filling mixture into pans. Fold foil loosely over filling. Freeze until firm. Seal foil tightly. Remove from pan and return to freezer. Filling may be stored in freezer up to 6 months.
To bake pies: Unwrap fillings (do not thaw). Place in pastry lined 9" pie pans. Dot each filling with 1 T. butter. Add top crust, seal and flute edge. Cut Slits. Bake in hot oven 425 degrees about 1 hour.