Gold Crest Pie (the South)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.