Gold Crest Pie (The South)

Name: Gold Crest Pie (The South)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 1/3 cup shortening; 2 tablespoons cold water (more or less); 1 (16 ounce) can peaches, sliced; 1 1/2 cups mincemeat; 1/4 cup granulated sugar; 1 1/2 tablespoons cornstarch; 1 teaspoon lemon zest, minced; 1/2 cup heavy cream; 1 teaspoon brown sugar, packed; 1/2 teaspoon pumpkin pie spice

Submitted by Sydney Mike

"This recipe was found in the 1976 Southern Living publication, The Desserts Cookbook."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 8

ingredients

1 cup all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₃ cup shortening
2 tablespoons cold water (more or less)
1 (16 ounce) can peaches, sliced
1 ¹⁄₂ cups mincemeat
¹⁄₄ cup granulated sugar
1 ¹⁄₂ tablespoons cornstarch
1 teaspoon lemon zest, minced
¹⁄₂ cup heavy cream
1 teaspoon brown sugar, packed
¹⁄₂ teaspoon pumpkin pie spice

directions

Preheat oven to 450 degrees F.
In a bowl, whisk together flour & salt, then cut in shortening until mixture has consistency of coarse meal.
Sprinkle with cold water & mix just until flour is moistened.
Shape into a ball & roll out on floured board to an 11-inch circle, then fit this pastry into a 9-inch pie plate & turn the edge under before crimping.
Prick bottom & side of pastry with a fork & fill with pastry beans so the baking shell will hold it's shape.
Bake for 10 to 12 minutes & then let the shell cool.
Meanwhile, drain the syrup from the peaches into a saucepan & reserve 8 peach slices for garnish.
Chop remaining peach slices & add to the syrup, then add the mincemeat, sugar, cornstarch & zest, mixing well.
Bring to a boil over medium heat, stirring constantly, & cook until thickened & clear.
Turn this filling into the pie shell & let it cool thoroughly.
Whip the cream until stiff & fold in the brown sugar & spice, before spooning it over the pie in a wide border & topping with the reserved peach slices.