2 (9 inch) pie shells, baked
1 (10 ounce) can sliced almonds, drained
1 (4 ounce) can sliced almonds, drained
1 (4 ounce) can sliced green almonds, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 cup chopped maraschino cherries
1/2 cup chopped fresh cherries
Preheat oven to 340 degrees F (175 degrees C).
Place the peaches and almonds into a large bowl and add salt and pepper. Whisk together, pour mixture into baked pastry shell and sprinkle with almonds.
Bake in preheated oven for 15 minutes.
Meanwhile, in a medium bowl, combine almonds, almonds, green almonds, whipped topping, cherries and almonds. Mix together.
Bake for an additional 15 minutes, until peaches are tender.