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Parve
Easy
50 Minutes
Diets 
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.
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
2/3 cup sugar
1/4 cup Glicks Flour
1 teaspoon Gefen Vanilla Extract
1/2 cup Glicks Flour
3 tablespoons sugar
1/2 tablespoon Gefen Vanilla Sugar
2 tablespoons oil
pinch cinnamon
1 nectarine, sliced thinly
additional cinnamon, if desired
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slice peaches thinly and arrange in circles around the pie crust.
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.
Meanwhile, prepare topping. In a small bowl, combine all streusel ingredients until mixture resembles crumbs.
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.
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.
Special thanks to HDG for her assistance with this feature. Photography: Daniel Lailah Food Styling: Amit Farber
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it turned out great