Peach Pie made with Gluten Free Pantry Crust

I don't normally make pie, maybe because it seems like more work than making cookies, but I came across a recipe that inspired me to make a Peach Pie. When it comes to the crust I have been making my own from scratch and sometimes it's a hit and sometimes it's a miss. This time around I decided to try out the Gluten Free Pantry Pie Crust Mix. The directions of the box says it makes 4 pie crusts, but I would have to say it makes 2 crusts that are the perfect thickeness.

I will tell you the pie overall was great, and I'd like to share the recipe with you.

Filling
2 lbs peaches (Now I cheated and used canned peaches, but you can boil peaches for a short time, and peal off the skins), cut into bit size pieces.
1/2 cup sugar
3 tablespoons vanilla almond breeze (or your choice of alternative milk, although that may effect the amount of thicker needed).
1 Tbsp cornstarch or arrowroot mixed with 1 1/2 Tbsp water

Topping
1/2 cup sugar
3/4 cup chopped pecans
1/3 cup gluten free flour blend (I used Tom Sawyer Flour Blend)
1/2 cup old-fashioned oats (I used bob's gfree rolled oats)
1/4 cup butter, melted

Directions
1. Follow the directions for your crust. If you're making the gluten free pantry crust, don't bother rolling it out. Just press it in the pie pan. Bake unfilled at 400 degrees for 5 minutes. Set aside.
2. Meanwhile, combine topping ingredients in medium bowl. Stir until small clumps form.
3. For filling combine sugar, almond breeze, and peach pieces into heavy large nonstick skillet.
4. Bring to a boil and add in the cornstarch/water mixture. Turn down to medium heat and stir until peaches are tender and sugar-cream mixture is reduced almost to glaze; 10 minutes or less. Set aside.
5. When crust is warm from the oven, spoon in peach filling and sprinkle with topping.
6. Bake pie at 350 degrees until filling bubbles and topping is golden brown, about 35 minutes.
7. Cool pie on rack at least 30 minutes.