1 qt. (4 cups) peaches, sliced
1 c. sugar
2 1/2 Tbsp. tapioca
1/4 tsp. salt
1 tsp. lemon juice
1 Tbsp. butter
Using favorite double pie crust for 9-inch pan, mix
together all ingredients except butter. Fill bottom crust.
Dot peach mixture with the butter. Top with remaining crust.
Crimp edges, but do not cut vents.
To freeze, cover with plastic rap, then foil.
This can be frozen for up to 12 months.
To bake cut vents in top of frozen pie and bake frozen
at
425 degrees for 45 minutes, then 30 minutes at 350 degrees or until
filling
bubbles and crust is brown. Cool one hour, then serve.
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