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Sift flour and salt together; cut in shortening until mixture resembles coarse meal. Add water, toss, form into a ball. Roll out to fit a 9 inch pie pan. Fit into pan, trim, flute. Place pie shell in coldest part of refrigerator for about 1 hour to chill. Drain peaches. Beat eggs lightly; blend in next 5 ingredients. Add all but 1/2 c coconut. Turn into well-chilled pastry shell. Bake on lower shelf in 400 degree oven just until filling is barely set in center of pie, about 35 minutes (heat contained in pie will continue cooking until firm). Remove from oven, let stand about 5 minutes. Carefully arrange well-drained peach slices over top; sprinkle with topping of remaining coconut mixed with brown sugar and butter. Place un der broiler a few minutes until topping is melted and bubbly. Cool before cutting.
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