Prep 10 mins
Cook 20 mins
This recipe was found in the 1976 Southern Living publication, The Desserts Cookbook.
- 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
- 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.