1 1/2 lbs. fresh peaches
1 env. plain gelatin
1/3 c. sugar
1/2 c. sugar
1/2 c. milk
2 eggs, separated
1/3 c. frozen orange juice concentrate
Few drops almond extract
1 c. dairy sour cream
1 (9 inch) baked graham cracker pie shell

Blanch, remove skins and chop peaches (about 3 cups). Combine gelatin, sugar, milk and egg yolks. Stir over low heat until gelatin dissolves. Stir in undiluted orange concentrate, almond extract, sour cream and peaches. Chill until mixture mounds on spoon.

Whip egg whites until stiff but not dry. Fold into peach mixture. Chill if mixture thins out. Turn into baked pie shell. Chill until firm. Garnish with additional peach slices.