Golden Coconut Peach Pie

4 to 4-1/2 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
1 can (5 ounces) evaporated milk
1 egg, beaten
1/4 to 1/2 cup sugar
1/4 teaspoon almond extract

In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes.

Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator. Makes 8 servings.