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Gluten-Free Peach Crumble Pie

Let Pillsbury® Gluten Free pie and pastry dough be your helper to make this crumble-topped peach pie.

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  • prep time 20 min
  • total time 2 hr 55 min
  • ingredients 5
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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 13x9-inch pan. Bake 8 to 10 minutes or until mixture begins to brown. Cool 5 minutes; stir to break up.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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 13x9-inch pan. Bake 8 to 10 minutes or until mixture begins to brown. Cool 5 minutes; stir to break up.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Gluten-free cherry or apple pie filling can be substituted for peach pie filling.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
680mg
680%;
Total Carbohydrate
75g
75%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.