Recipe: Dinah Shore's Fresh Peach Pie with Coconut Crust (1980's) for AKS Peoria, IL

YES, I STILL HAVE THIS COOKBOOK !

FRESH PEACH PIE

1 cup sour cream
dash of salt
6 tablespoons powdered sugar, divided use
1 teaspoon orange juice
1 teaspoon shredded orange rind
1 teaspoon vanilla
3 cups fresh peaches, peeled and sliced
1 cup heavy (whipping) cream
Coconut Almond Piecrust (recipe follows)

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 powdered sugar. Cover peaches with whipped cream. Sprinkle top with toasted crumb mixture reserved from pie shell. Chill.

COCONUT ALMOND PIECRUST AND CRUMB MIXTURE

1 cup blanched almonds
1 cup canned moist-style flaked coconut
1/4 cup sugar
1/4 cup butter or margarine

Preheat oven to 375 degrees F.

Grind almonds medium fine. Mix with coconut. Work in sugar and butter with fingers or spoon. Press evenly in bottom and sides of 9 inch glass pie plate, reserving 3 tablespoons crumbly mixture for top.

Bake 10-12 minutes or until light golden brown. If edges get too brown, cover with aluminum foil, leaving center uncovered.

Place remaining crumb mixture in shallow pan and toast in oven at same time as pie shell, about 5 minutes.

Serves: 6
Source: The Dinah Shore Cookbook, Doubleday 1986