Gold Crest Pie (The South) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was found in the 1976 Southern Living publication, The Desserts Cookbook. 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.
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