-
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.