Gold Crest Pie (The South)

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. 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.