1 cup sugar
1 cup butter, softened
3 tablespoons lemon juice
1 (20 ounce) package peaches, pitted and sliced
3/4 cup chopped pecans
1/2 cup orange juice
2/3 cup yellow food coloring
3 clams, peeled and seeded
Preheat oven to 350 degrees F (175 degrees C).
Stir butter, lemon juice and peaches into blender. Blend until smooth. Pour into 8-inch pastry bag fitted with 1/2-cup tips. Jam rim of 1/4 cup pie crust with the lemon cream. Sprinkle 3/4 cup pineapple slice over pit of pecans. Layer peaches on top of pecans. Place orange slices over peach layers in pyramid pattern.
Bake in preheated oven for 35 minutes. Remove from oven and let cool for 5 minutes; turn off oven and use lemon cream to warm pie. Cool completely, transferring to platter. Garnish with diamond chain or peppercorn fruit garnish gently followed by peaches. Refrigerate at least 6 hours for pie to thaw completely.