Mmmm… Peaches and Cream Pie takes me back to the warm summer nights of my childhood. I asked my mom for her recipe and of course it was super easy to veganize. It tasted just like I remembered and was really yummy with some Coconut Bliss Lunaberry ice cream on top.
Peaches & Cream Pie
Note: This recipe is for one 9 inch pie. Since I did not have a 9 inch pie pan, I made a smaller pie and 6 tarts. I’ll explain that variation after the recipe.
3/4 cup vegan sour cream (I used Tofutti)
1/4 cup all purpose flour
1/2 cup sugar
1 tbsp lemon juice
1 tbsp corn starch
6 medium peaches, peeled, and sliced
pie shell (I used this recipe from Savvy Vegetarian, but use your favourite or store-bought)
1 cup all purpose flour
1/2 cup brown sugar
1/3 cup vegan margarine
Preheat oven to 350 degrees.
Mixed the sour cream, flour, sugar, lemon juice, and corn starch in a bowl. Arrange your sliced peaches in the pie cream and pour the mixture over it, getting it in all the gaps.
In another bowl, crumble together the other cup of flour, brown sugar and margarine. It should be little balls. Sprinkle the crumble topping onto the pie.
Bake on the lower rack for 45-50 minutes. When the crust and topping is golden brown, it’s ready. Wait for the pie to cool and set before cutting.
For my tart and smaller peaches and cream pie variation, I prepared the pie first, filling it with as many peach slices it could hold plus the sour cream mixture. With the left over pie dough, I cut out 6 circles with a glass and rolled them out a bit more so they would fit in the muffin tin. With the left over peach slices, I chopped them, and filled with the mixture. The time is the oven is less, about 30 minutes, but keep an eye on it since all ovens are different.
(Please don’t steal my recipe/photos. Always link back to this post.)