Frozen Peach Pie Filling

9 lbs fresh peaches, peeled and sliced
3 1/2 c sugar
1/3 lemon juice
1 tsp salt
2 tsp ascorbic acid (fruit fresh)
2/3 c tapioca (quick-cooking)
1 tsp cinnamon

Combine ascorbic acid and sugar.    Add remaining ingredients and toss thoroughly.

Line 4-5 pie pans with foil.    Fill pan with approx 4 c. of filling.    Put into freezer and freeze until firm.   Remove filling and wrap foil over edges and store in Ziploc bag.   Return to freezer.   When ready, use filling in a double-crust pie and bake at 425 deg. For 1 hr. (Rozanne Quent)