CRUST
1 c  Shredded coconut

-FILLING –
1 c Dried peaches, soaked 1 hr
— in 1/2 c water
1 c Pitted dates, soaked 1 hr in
— 1/2 c water
5 md Bananas, peeled
1/2 c Shredded coconut
12 Fresh peaches, pits removed
2 c Black raspberries
2 ts Grated lemon peel

CRUST: Sprinkle coconut evenly over the bottom of a 9″ X 12″ pan. FILLING:
Drain the soaked fruit, reserving the water. Puree the soaked peaches in a
food processor or a blender, adding a little soak water as necessary. Pour
into a large bowl. Mash in the bananas & coconut with a fork. Spread this
over the crust. Slice the fresh peaches & scatter over the top. Blend 1 1/2
c berries with dates & lemon peel in a food processor or blender until
smooth. Mix in the remaining berries. Pour over the top of the pie &
spread evenly. Serve immediately. VARIATION: Substitute black raspberries
with strawberries & slice those that are not blended before mixing in.