This is one of my top 3 favorite pie recipes from Anne Christensen (her daughters taught my first cooking class when I was 8), and it comes from the best cookbook I own.
When I was in Young Women's, we did a fundraising project for Girl's Camp and made a cookbook (which is what our dear leaders wanted us to think).
Um, we, the Young Women, didn't do much more than collect recipes from our moms. I can't imagine putting together this big of a cookbook today without the conveniences of email, cutting and pasting (all the recipes were written by hand and turned into the Young Women--the adults organized, indexed, typed AND typed!).
15+ years later, this cookbook is highly coveted because it is so full of the BEST recipes ("Really?" someone will say, "You have a black Arcadia Ward cookbook?"). It's everything a ward cookbook should be, full of my favorite childhood recipes by my favorite people growing up. I'd be so sad if I lost mine!
Coconut Almond Crust:
1 c blanched almonds
1 c canned moist-style coconut, flaked--I just use the bag of coconut in the baking section
1/4 c sugar
1/4 c butter
Preheat oven to 375 degrees. Grind almonds medium-fine. Mix with cocnut. Work in sugar and butter with fingers or spoon. Press evenly in bottom and sides of a 9-inch glass pie plate, reserving 3 T of crumbs for the top. Bake 10-12 minutes until golden brown. If edges get too brown, cover with foil. Place remaining crumbs in pan and toast in oven, same time as pie shell, about 5 minutes.
1 c sour cream
6 T powdered sugar
1 t orange juice
1 t orange zest
1 t vanilla
4-5 large peaches, peeled and sliced
1 c whipping cream
Beat sour cream. Add salt, 4 T powdered sugar, orange juice, zest, and vanilla. Spread on bottom and sides of shell. Cover with peaches, arranged in attractive manner in shell (or just dump them all in). Whip cream. Fold in remaining 2 T powdered sugar. Cover peaches with whipped cream. Sprinkle top with remaining mixture from pie shell. Chill.