Giveaway details listed below. If you missed the first two reviews I wrote of the Pillsbury® Gluten-Free Doughs, you may want to read them, too: Pillsbury® Gluten-Free Chocolate Chip Cookie Dough and Pillsbury® Gltuen-Free Pizza Dough.
Now, for the last of their current doughs available — Pillsbury® Gluten-Free Pie and Pastry Dough.
Earlier this year, my son discovered the joy of my mother’s apple crumb pie. He raves about it every time apple pie, or any pie, is mentioned. So, when I received Pillsbury pie dough in the mail, apple pie was immediately requested (perhaps demanded).
However, when shopping at the farmers’ market last week, I just couldn’t resist the fresh peaches. And, when the vendor offered me a flat of bruised peaches to me for a big discount, I knew I was going to make a Peach Crumb Pie instead. My son was a little disappointed that it wasn’t “Grandma’s Apple Pie,” but he seemed to enjoy the peach pie just the same. And, then I made him an Apple Crumb Pie, too. 
When, I first opened the tub of pie crust dough, it looked dry and crumbly. Don’t let that discourage you. It only takes a little kneading to get the dough to a smooth consistency. When I made the apple pie, I rolled out the dough using parchment paper on the bottom and plastic wrap on the top. The crust tore a little when transferring to the pie tin, but it was easily fixed by pressing the dough together again with my fingers. For the Peach Pie, I didn’t even roll out the dough. Just pressing the dough into the pie tin works just as well, and I think it’s faster and easier. The results? We’ll, it isn’t a buttery, flaky, homemade pie crust. It is made with oil, and behaves like an oil pie crust. That didn’t bother us a bit. We all loved the taste and texture of the crust as it was — rolled or pressed out, it was very tasty and had a nice tender crumb to it.
Each tub of pie and pastry dough makes two 9″ pie crusts. So, I used half the dough for the crust and the other half for the crumb topping. What a time saver! This really is the easiest gluten-free crumb pie I’ve ever made. With the dough already made, preparing the peaches takes the most time. But if you’ve got farm fresh peaches, the pit and skin remove very easily. Easy peasy!
Gluten-Free Peach Pie with Crumb Topping Recipe
Ingredients:
Pillsbury® Gluten-Free Pie Crust Dough, 1 tub (15.8 oz.)
7-9 Fresh Peaches – sliced, peeled and pit removed
1/2 Cup Brown Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
2 Tbsp Corn Starch or Tapioca Flour
1/4 Cup sugar
Directions:
Preheat the oven to 400° F. Prepare the peaches by removing the pits, peeling off the skin, and slicing.
Remove the gluten-free pie dough from the tub and cut in half. You’ll use one half for the bottom crust and the other half for the crumb topping.
For the crust: Dump 1/2 of the pie dough into a pie tin. Knead the dough with your hands until it is smooth. Now flatten and push the dough into the pie tin until it evenly covers the entire inside of the tin and becomes the crust. I like to push a little extra dough to the edge of the tin, so that I can pinch the edges of the dough with my fingers to create a decorative edge.
For the filling: Place the peach slices into the pie crust and arrange so that you get the most fruit in as possible. In a small bowl, whisk together the brown sugar, cinnamon, nutmeg and cornstarch. Then, sprinkle it evenly over the top of the peaches in the pie tin.
Using the same small bowl, use a fork to mix together the 1/4 Cup sugar and remaining pie crust dough. Just combine (and fluff?) until crumbly. Now pour the crumb mixture on top of the pie, carefully covering the entire pie.
Place the pie in the oven and bake at 400º for 40 min. I used a Pie Crust Shield to keep the edges of the crust from burning. You could use strips of foil instead, as Pillsbury’s baking directions suggest.
Additional notes about the pie dough:
There was no need to grease the pie tin. I didn’t have problems with the pie crust sticking to the tin.
The directions for baking the crust says to bake at 425° F. I opted to bake a little longer at 400° instead.
“Ingredients: Soybean Oil, Water, Corn Starch, Modified Potato Starch, Hydrogenated Soybean Oil, Rice Flour, Whole Sorghum Flour, Fructose. Contains 2% or less of: Sugar, Salt, Xanthan Gum, Sodium Propionate and Potassium Sorbate (preservatives), Guar Gum, Citric Acid.
I paid $4.99 in the grocery store. (Pillsbury® sent me one tub to try, but I bought another tub myself to make an apple pie, too.)
I thought the crust tasted great, and I loved the ease of working with the dough. Now I am thinking about trying some of the ideas below as well as a few new ideas of my own.
More recipe inspiration:
Pillsbury® already has some great gluten-free recipes to offer using this gluten-free pie and pastry dough. Check them all out: Bacon Cheese Appetizers, Spinach Mini-Quiches, Cherry Hand Pies, Apple Caramel Pie, and Chocolate Tarts.
Try Lindsay’s Baked Banana and Bacon Pastry Cups with Maple Syrup and Mini GF Chocolate Peanut Butter Nutzo Pies at Cotter Crunch
Gluten-Free Mini Cherry Pies at Mom Spark
Healthy Basil-Bacon Quiche at Oatmeal in My Bowl
Gluten-Free Strawberry Pie at Jo Lynne Shane’s Musings of a Housewife
Gluten-Free Chocolate Chip Pie at Gluten Is My Bitch
Giveaway Details:
Pillsbury® has agreed to let one of Celiac Family’s readers try the new products, too!
What: Premium Baking Set with a Cookie Sheet, Pie Tin, and Pizza Cutter, and coupons for free Pillsbury® gluten-free dough.
When: Beginning now and continuing through Aug. 23, 2013. One winner will be announced on Aug. 26, 2016.
How to Enter: Do you want to try the Pillsbury® gluten-free dough? Enter the giveaway by simply leaving a comment on this post or the other two CeliacFamily posts about Pillsbury’s® Gluten-Free Chocolate Chip Cookie Dough and Pillsbury’s® Pizza Dough. Tell me why you’re excited to try the new Pillsbury® gluten-free products, and how it will make your life better.
Additional Details: Although you are welcome to and encouraged to comment on each post about the new Gluten-Free Pillsbury® dough products, only one winner will be chosen from CeliacFamily.com.
Thanks to Pillsbury® for sponsoring today’s post and giveaway. All opinions are my own.