In mixing bowl, add gluten free pie crust mix, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size. Pour in 6 tablespoons cold water. Continue to blend until dough comes together (add additional tablespoons of water as needed). Pat dough into 2 round discs and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.

To make filling, start by preparing peaches. Peel, remove pit and dice peaches into small pieces. In medium bowl, mix together peaches, sugar, cornstarch, cinnamon and vanilla. Stir until peaches are evenly coated. Set aside to let macerate while dough chills.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. On counter surface, lay out a large piece of plastic wrap. Place chilled pie dough in center and top with another large piece of plastic wrap (keeps dough from sticking to rolling pin). Roll dough to ⅛″ thick. Using knife or pizza cutter, cut dough into 4 or 5-inch squares.

Place heaping tablespoon of filling into center of each pie dough square. Carefully fold in half and gently seal with fork (if dough cracks, just pinch back together). Using pastry brush, brush tops of pies with creamer and sprinkle with sugar. Use small knife to cut ½-inch cut into top layer of each pie for steam to escape. Bake in oven for 24-26 minutes or until golden brown. Allow to cool for 10 minutes on cooling rack. Serve warm.