The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Nectarine (or Peaches) and Cream Pie

Nectarine (or Peaches) and Cream Pie

This is simple the most decadant dessert I have ever made. It is totally not low-fat or trying to pretend to be a healthy pie...but it is vegan and it is freakin amazing!

Sometimes you just have to splurge and I knew I did when I brought home a mass of fresh nectarines from the U-Pick Farm.

The recipe is based on a recipe I found in an old Southern cookbook from the 50's. Please see my "Cream Cheese Pie Crust" Post if you want a really indulgent crust, otherwise use a storebought crust or another recipe you have. The recipe can be made Gluten Free by subbing the whole wheat pastry flour for your favorite gluten free flour and adding a very small quanity of guar gum if you GF mix doesn't already have a binder.

 

Nectarine (or Peaches) and Cream Pie

1 , 9 inch Pie Crust Shell (See my Cream Cheese Pie Crust if you want a really indulgent vegan crust)

2 TB whole wheat pastry flour

3/4  cup sugar of choice (I like coconut palm or brown rice syrup)

1 cup tofu sour cream (tofutti or follow your heart brands are good)

1 teaspoon egg replacer, mix with 1 TB H20

1/2 teaspoon vanilla extract

salt, pinch

2 cups sliced nectarines or peaches  (fresh or frozen, defrosted)

 

Crumb Topping

1/3 cup granulated sugar of choice (I like coconut palm)

1/3 cup whole wheat pastry flour

1/4 cup earth balance vegan butter, or coconut oil

1 teaspoon cinnamon

1/4 teaspoon nutmeg

salt, pinch

 

Prepare your 9 inch pie crust. Preheat oven to 400 degrees.  Mix together 2 TB flour and the 3/4 cup sugar for the filling. Next add egg replacer, tofu sour cream, salt and vanilla. Stir to combine. Next stir in sliced fruit. Stir to combine throughly.

Pour mixture into pie crust. Bake at 400 degrees for 12 minutes. Reduce oven heat to 350 degrees and continue baking for 25 - 30 minutes. Meanwhile prepare crumb topping.

Prepare crumb topping by combining the sugar, flour, salt, cinnamon and nutmeg. Now chop soften earth balance into the flour mixture till it resembles fine crumbs. When pie is finished baking, sprinkle topping on the pie. Raise the oven temperature back to 400 degrees and bake for an addition 8-12 minutes, till the top is brown. Chill throughly before serving.

 

 

Leave a Comment

  1. BuddhasDelight
    BuddhasDelight
    mmm! this sounds heavenly, i just looove good desserts. voted! please check out my hazelnut dark chocolate chunk cookie recipe and vote if you like it. merci and happy baking! :)
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  2. Veganara
    Veganara
    Vote no 3. It sounds wonderful! Nectarines and peaches work very well in a pie, don't they?
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  3. Kate Noel
    Kate Noel
    Voted! This sounds divine! I'm also pleased to see that brown rice syrup can be used for baking. I've only ever used it to make rice cereal bars and I can never seem to find it used in other recipes. Good to know! I love peaches so I'm definitely going to try this. Check out my post Fresh Fig Cookies, if you get a chance!
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  4. Carolyn
    Carolyn
    Another great article! Your articles are well written Plant Spot! Visit the blogs of others, leave a comment and vote for their articles. I believe it will pay off for you! Good luck!
    Log in to reply.
  5. SnakeWitch
    Ha! Another one of the 'not-so-healthy but heavenly' vegan recipes! Love it! Voted!
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  6. evalovesbend
    Yum, looks delicious! Voted. Check out my post "Pink" Lemonade and vote if you like it :)
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