Dinah Shore’s Fresh Peach Pie with Coconut Almond Crust
1 cup sour cream
Pinch salt
6 tablespoons powdered sugar, divided
1 teaspoon orange juice
1 teaspoon orange zest
1 teaspoon vanilla
3 cups fresh peaches, peeled and sliced
1 cup heavy whipping cream
Coconut Almond Piecrust (recipe follows)
Coconut Almond Piecrust and Crumb Mixture
1 cup blanched almonds, finely ground
1 cup flaked coconut
¼ cup sugar
¼ cup butter
Beat the sour cream. Add salt, 4 tablespoons powdered sugar, orange juice, orange zest, and vanilla. Spread on bottom and sides of pie crust. Cover with peaches arranged in an attractive manner in the pie crust.
Whip the cream. Fold in remaining 2 tablespoons powdered sugar. Cover the peaches with whipped cream. Sprinkle the top with toasted crumb mixture reserved from pie crust. Chill.
Coconut Almond Piecrust and Crumb Mixture
Preheat the oven to 375 degrees. Mix the almonds and coconut. Using your fingers, work in sugar and butter. Press evenly into the bottom and sides of a 9-inch glass pie plate, reserving 3 tablespoons of the crumbly mixture for the top of the pie.
Bake 10 to 12 minutes or until light golden brown. If the edges get too brown, cover with foil, leaving the center uncovered. At the same time, place the remaining crumb mixture in a shallow pan and toast in the oven about 5 minutes.