Gold Crest Pie (The South)

• 1 cup all-purpose flour
• 12 teaspoon salt
• 13 cup shortening
• 2 tablespoons cold water (more or less)
• 1 (16 ounce) can peaches, sliced
• 1 12 cups mincemeat
• 14 cup granulated sugar
• 1 12 tablespoons cornstarch
• 1 teaspoon lemon zest, minced
• 12 cup heavy cream
• 1 teaspoon brown sugar, packed
• 12 teaspoon pumpkin pie spice

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.

flour, salt, shortening, cold water, peaches, mincemeat, sugar, cornstarch, lemon zest, heavy cream, brown sugar, pumpkin pie spice

Taken from www.food.com/recipe/gold-crest-pie-the-south-375135 (may not work)