CRUST
1 1/2 c  Almonds
1 1/4 c  Dates, pitted

-FILLING –
6 c Peaches, sliced
1 tb Maple syrup
1/4 ts Almond extract
2 tb Shredded coconut

CRUST: Grind the almonds & set aside. Grind the dates to form a paste. Add
the ground almonds & form a ball. Press into an 8″ pie plate. Refrigerate
until ready to fill. FILLING: Toss the peaches with the maple syrup &
almond extract. Spoon into the pie crust & sprinkle with the shredded
coconut. Serve.