Gluten-Free Peach Pie with Streusel Topping

From: The Gluten-Free Gourmet Cooks Comfort Food by Bette Hagman, 2004, ISBN-13: 978-0-8050-7808-4

CRUST:
1 pastry crust, unbaked

FILLING:
3 tbsp. chopped pecans
1 ½ lbs. frozen peach slices, thawed
¼ cup granulated sugar
3 tbsp. cornstarch
¼ tsp. ground allspice

STREUSEL:
½ cup rice flour
½ cup brown sugar
1 tsp. cinnamon
6 tbsp. butter or margarine
¾ cup chopped pecans

Preheat oven to 400º F. Fill a 9 inch pie plate with the pastry and flute the edge decoratively. Sprinkle the 3 Tbsp. of pecans over the pastry. Slice the peach sections, if they are not already sliced, to about ¼ inch and place in a bowl. In a small bowl, whisk together the sugar, cornstarch and allspice and gently toss this mixture with the peaches. Spoon the fruit into the crust, mounding slightly in the centre. In the same bowl mix together the rice flour, brown sugar and cinnamon. Work the butter in with a pastry blender (or your fingers) until medium-sized crumbs form and the whole feels slightly moist. Toss the pecans and mix again. Sprinkle this streusel over the pie. Bake for 10 minutes at 400º F. Reduce heat to 350º F. and bake another 65 minutes or until the filling bubbles around the edge. Let cool 1 hour before serving. Serve with whipped cream or nondairy topping or ice cream. Makes 8 servings.

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