Rhubarb is starting to get plentiful so it was a good choice for my first adapted gluten free pie recipe.
This is an easy pie even though it has several steps. I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks. It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet, slimy texture and no ultra sour flavor. I think this new version tastes as good as it did when I made it with wheat flour. This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper. What I am giving you is my mixture of three recipes with some small modifications over time to create my first GF pie recipe. I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies Bake and enjoy!
Angie’s GF Rhubarb Custard Pie
1 c plus 1 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbps. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbps. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure! Mix until it comes together into big chunks. Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.
My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge. I love it; it works better than wax paper which can get soft and torn as you roll out the crust. King Arthur Flour sells them on line. I highly recommend you get one for making pie crusts from scratch especially gluten free crust.
4-5 cups cut up fresh rhubarb – place in medium bowl
Mix with dry mix made of
2/3 – 1 c sugar (depends on how sweet you like your pie)
¼ c brown rice flour mix (see below recipe)
½ tsp nutmeg
Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with dry rhubarb mix. Pour the following wet mix evenly over this mixture:
Wet mix: 3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Sprinkle the top of the pie with the crumb mix; use as much as you like. I like about 2/3 of the mixture. Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.
Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown. Cool at least 2 to 4 hours before serving at room temperature.
Brown Rice Flour Mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
This post was originally published in the late spring of 2013. I revised it somewhat for this posting. I have made this pie about 3 or 4 times in the past year to rave reviews. I knew that I needed to repost it on my new blog here on wordpress. One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not! I like it because it has a great texture and the flavor is complex but subtly rhubarby. It isn’t really soft or custardy but more cake-like in texture.
Spring is rhubarb season. Go forth and make pie!