Gold Crest Pie (The South)

Sydney Mike's Note:

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

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1⁄3; cup shortening
• 2 tablespoons cold water (more or less)
• 1 (16 ounce) can peaches , sliced
• 1 ½ cups mincemeat
• ¼ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 teaspoon lemon zest , minced
• ½ cup heavy cream
• 1 teaspoon brown sugar , packed
• ½ teaspoon pumpkin pie spice

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.