1 c. almonds, blanched
1 c. moist style flaked coconut
1/4 c. sugar
1/4 c. butter

Grind almonds medium fine. Mix with coconut. Work in sugar and butter with fingers or spoon. Press evenly in bottom and sides of a 9-inch glass pie plate, saving 3 tablespoons crumbly mixture for top. Bake in a 375 degree preheated oven until light golden brown. It should take about 10 to 12 minutes. If edges begins to get too brown, cover edges with aluminum foil, leaving center uncovered. Place remaining crumb mixture in a shallow pan and toast in the oven at the same time as pie shell. This should only take 5 minutes.

FILLING:

1 c. sour cream
6 tbsp. powdered sugar
1 tsp. orange juice
1 tsp. orange rind, shredded
1 tsp. vanilla
3 c. fresh peaches, sliced
1/2 c. whipping cream
Dash of salt

Beat sour cream. Add salt, 4 tablespoons powdered sugar, orange juice, orange rind and vanilla. Spread on bottom and sides of shell. Cover with peaches arranged in an attractive manner in pie shell. Whip cream; fold in remaining 2 tablespoons of powdered sugar. Cover peaches with whipped cream. Sprinkle toasted coconut mixture, reserved from pie shell, over top. Chill. Serves 6.