Green apple, rhubarb, and ginger complement the sweet pistachio crumble topping in this multi-color gluten free apple pie finale. Note if you don’t start with a ready-made piecrust, you’ll need to make piecrust dough before starting this recipe.
Apple, Rhubarb, and Ginger Pie Gluten-Free Recipe
For the crumble topping:
- 1/4 cup brown rice flour, plus more for dusting
- 1/4 cup gluten-free rolled oats
- 1/4 cup pistachios, chopped
- 1/4 teaspoon cinnamon
- 3 tablespoons firmly packed brown sugar
- Kosher salt
- 5 tablespoons unsalted butter, cubed and chilled
For the crust:
- 1 recipe Gluten-Free Piecrust Dough, or 1 store-bought gluten-free piecrust
For the filling:
- 10 ounces rhubarb, sliced into 1/2-inch-thick slices (about 3 cups)
- 3 Granny Smith apples, peeled, cored and cut into ½-inch chunks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1-1/2 teaspoons peeled and grated ginger
- Juice of 1/2 lemon
- 1 egg, beaten
Preheat the oven to 400ºF. In a bowl, mix together the brown rice flour, rolled oats, pistachios, cinnamon, brown sugar, and a pinch of salt. Work the cubed butter into the dry ingredients with your fingers until you have a coarse mixture with large clumps. Refrigerate the crumble topping.
Dust a work surface with brown rice flour. Roll out the pie dough into a 12-inch circle 1/8 inch thick. Roll the dough onto the rolling pin and transfer to a 9-inch pie plate. Trim the dough edge to a 1-inch overhang, then tuck the ends under themselves to create a tall edge around the pie. Using your fingers, crimp a decorative edge all the way around. Refrigerate while you make the filling.
In a large bowl, combine the rhubarb, apples, granulated sugar, cornstarch, grated ginger, lemon juice, and a pinch of salt. Mix well to combine. Tip the filling into the chilled crust and top with the crumble topping.
Line a rimmed baking sheet with parchment paper. Brush the edge of the piecrust with the beaten egg. Place the pie on the prepared baking sheet and bake for 25 minutes. Lower the heat to 375ºF and bake until the crust is golden brown and the crumb topping is browned and crisp, 20 minutes longer. Let cool at least 1 hour before serving.
Piecrust Dough Gluten-Free Recipe
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup white rice flour
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
- 2 to 4 tablespoons ice water
In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.
Photography Christine Han