Gold Crest Pie (The South)

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

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

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.