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Recipe by Brynie Greisman

Peaches ‘n’ Cream Pie

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Peaches ‘n’ Cream Pie
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Soy
50 Minutes
Diets
- Vegetarian

In pre-cholesterol-awareness days, we children ate strawberries and cream, peaches and cream, and blueberries and cream. Somehow we were hale and hearty nevertheless! I tried recreating childhood memories with this sophisticated version of that perennial favorite of mine, peaches and cream. A hit every time I serve it. Freezes beautifully, too.

Ingredients

Main ingredients

  • 1 frozen pie crust (see note)

  • 4 yellow peaches or 2 peaches and 2 nectarines

  • 1 8-ounce (225 gram) container non-dairy sour cream, like Tofutti

  • 3 large egg yolks

Streusel Topping

  • 2 tablespoons oil

  • pinch cinnamon

Garnish

  • 1 nectarine, sliced thinly

  • additional cinnamon, if desired

Directions

Prepare the Pie

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Slice peaches thinly and arrange in circles around the pie crust.

3.

In the bowl of a mixer, beat sour cream, egg yolks, sugar, flour, and vanilla until combined. Pour over peaches and bake for 25-30 minutes or until cream is beginning to set.

4.

Meanwhile, prepare topping. In a small bowl, combine all streusel ingredients until mixture resembles crumbs.

5.

After pie has baked, sprinkle streusel topping evenly over the peaches and cream. Return pie to oven and bake 15 minutes longer or until streusel is golden. Cool before serving.

6.

Pie can be served warm, room temperature, or straight from the fridge. Garnish with nectarine slices arranged in a circle, in the center of the pie. Sprinkle with cinnamon, if desired.

Notes:

You can make your own pie crust as follows: 1 cup flour, 1/4 teaspoon salt, 1/3 cup margarine (75 grams), 1 and 1/2 teaspoons vinegar, and 2-3 tablespoons soy milk. Simply combine all ingredients, aside from soy milk, in a food processor with the knife attachment or in the bowl of a mixer. Add milk gradually until a ball forms, or dough comes together. Place in a plastic bag and refrigerate for 30 minutes. I baked it in a fluted tart pan with removable bottom.

Credits

Special thanks to HDG for her assistance with this feature. Photography: Daniel Lailah Food Styling: Amit Farber

Recipe tags

chilled desserts freezer-friendly freezer-friendly dessert fresh fruit kosher southern food non-dairy desserts one-pot dishes pies simple southern cuisine Southern food sweet toppings traditional
Peaches ‘n’ Cream Pie

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Elana Levy
Elana Levy
3 years ago

it turned out great

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