Pop In Pan Frozen Strawberry Pie
|Fresh strawberries||4 Quart|
|Sugar||4 Cup (64 tbs)|
|Instant tapioca||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Wash and hull the strawberries.
Combine all ingredients and mix well.
Line four 8-inch pie pans with heavy-duty foil.
Let the foil extend about 6 inches beyond rims of pans.
Pour in filling and fold the foil over top loosely.
Freeze until firm.
Remove from pans, then wrap in freezer paper and return to freezer.
May be stored for 6 months.
Remove foil from filling and do not thaw.
Place in pastry-lined 9-inch pie pan and dot with butter.
Top crust may be added.
Cut slits in top crust.
Bake in 425-degree oven for about 1 hour or until syrup boils with heavy bubbles that do not burst.