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3 ½ cups sugar
¼ c. quick Tapioca
¼ tsp. salt
¼ tsp. lemon juice
Combine all ingredients in a large mixing bowl. Line four 9 inch pie pans with foil. Add
fruit mix and freeze. When frozen, close foil, put in large Zip Lock bag, and stack in
freezer until ready to use. To bake a pie, remove from foil and place in unbaked pie shell.
Cover with top crust and seal. Brush with melted butter and sprinkle with cinnamon
and sugar. Cover crust edges with foil. Bake at 400* for 50 minutes. Makes fillings for 4
pies.