1 9″ Graham Cracker Crust

2 15oz. tins peach halves

1/2 cup peach syrup

1/2 cup orange juice

4 cups miniature marshmallows

1/2 tsp. almond flavoring

1 Tbsp. lemon juice

1/2 cup whipped cream

Drain peaches, saving 1/2 cup syrup. Arrange peaches round side down, over crumb crust. Save 2 peach halves for garnish. Combine peach juice, orange juice and sugar in top of double boiler and add marshmallows. Heat, stirring frequently until marshmallows are melted. Remove from heat. Add almond flavoring and lemon juice. Chill. When slightly thickened, fold in stiffly beaten whipped cream. Pour over peaches. Slice remaining peaches and garnish pie. Chill 3-4 hours.

Yield 6 servings

-Joyce Richter