Gluten-Free Peach Crumble Pie
- 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 can (21 oz) gluten-free peach pie filling with more fruit
- Sweetened whipped cream, if desired
Heat oven to 425°F. Divide dough in half. In medium bowl, crumble 1 half to coarse crumbs. Stir in brown sugar and cinnamon. Spread in ungreased 13×9-inch pan. Bake 8 to 10 minutes or until mixture begins to brown. Cool 5 minutes; stir to break up.
Meanwhile, knead remaining dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge. Spoon pie filling into crust-lined pie plate.
Cover crust edges with strips of foil. Bake 20 minutes. Remove from oven; remove foil strips. Sprinkle topping over pie. Bake 10 to 15 minutes longer or until topping and crust edge are golden brown. Cool completely, about 2 hours. Serve with whipped cream.