1. Peel peaches: In 5-quart saucepot over high heat, heat 3 inches water to boiling; add peaches, a few at a time; cook 15 seconds. With slotted spoon, remove peaches to large bowl of cold water. Remove from water and peel off skins. Cut peaches into 1/4-inch-thick slices. Discard water in saucepot.
2. In same saucepot, mix sugar, tapioca, ascorbic-acid mixture, salt, and cinnamon. Add peaches; with rubber spatula, toss to mix.
3. Line two 9-inch pie plates with heavy-duty foil, extending it 6 inches beyond rims. Spoon half of peach mixture into each pie plate; dot each with 1 tablespoon butter or margarine. Fold foil loosely over filling. Place pie plates in freezer; freeze until firm, about 4 hours. Seal foil tightly; remove foil-wrapped fillings from pie plates; label and return packages of filling to freezer.
4. Use Freezer Peach-Pie Filling to make 2-crust or lattice-topped pie. Bake pie with un-thawed filling in preheated 425°F. oven 1 1/4 hours or until crust is golden and peach mixture begins to bubble. If crust begins to brown too much, cover with foil to prevent burning