Gold Crest Pie (The South)

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READY IN: 30mins
Recipe by Sydney Mike

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

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. In a bowl, whisk together flour & salt, then cut in shortening until mixture has consistency of coarse meal.
  3. Sprinkle with cold water & mix just until flour is moistened.
  4. 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.
  5. Prick bottom & side of pastry with a fork & fill with pastry beans so the baking shell will hold it's shape.
  6. Bake for 10 to 12 minutes & then let the shell cool.
  7. Meanwhile, drain the syrup from the peaches into a saucepan & reserve 8 peach slices for garnish.
  8. Chop remaining peach slices & add to the syrup, then add the mincemeat, sugar, cornstarch & zest, mixing well.
  9. Bring to a boil over medium heat, stirring constantly, & cook until thickened & clear.
  10. Turn this filling into the pie shell & let it cool thoroughly.
  11. 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.

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