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    You are in: Home / Recipes / Gold Crest Pie (The South) Recipe
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    Gold Crest Pie (The South)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sydney Mike's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Gold Crest Pie (The South)

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 405.0
     
    Calories from Fat 129
    31%
    Total Fat 14.3 g
    22%
    Saturated Fat 5.6 g
    27%
    Cholesterol 20.3 mg
    6%
    Sodium 171.0 mg
    7%
    Total Carbohydrate 67.3 g
    22%
    Dietary Fiber 1.9 g
    7%
    Sugars 40.7 g
    162%
    Protein 2.6 g
    5%

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