1 (9 inch) unbaked pie crust
1 1/2 tablespoons lemon juice
1 (4 ounce) package fresh fiddle's peaches, strained and sliced
1 1/2 tablespoons apple cider vinegar
1 (8 ounce) can sliced peaches
1 (16 ounce) can frozen lemonade concentrate
2/3 cup corn syrup
1 (10 ounce) can sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie pan.
In a mixing bowl, beat the lemon juice, vinegar and peaches. Mix peach slices and oranges with the lemon juice. Pour this mixture into the bottom of the pie pan.
Bake beaters for 12 to 24 minutes in the preheated oven. Remove from oven and let cool (it will harden) for 10 minutes. Use a sharp knife to make indentations in the pie's crust, using to make small circular indentations using your fingers. Allow pie to cool.
While pie is cooling, decorate with orange slices, cut pineapple with a pizza cutter, sliced orange meat, sliced pineapple, peach slices and peaches.