Prep 10 mins
Cook 20 mins
This recipe was found in the 1976 Southern Living publication, The Desserts Cookbook.
Make and share this Gold Crest Pie (The South) recipe from Food.com.
- 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.