rhubarb

Rhubarb Frangipane Pie: GF of Course!

 

Another week, another rhubarb pie.  This time I went with almond; a frangipane layer under the rhubarb but it’s quick to make and blends in: you won’t see it  when you bite into this luscious pie.  This is easy to make even though it has several steps.  Keeper recipe!

The GF crust will work for any pie you wish and the sugared topping is a great look and a crunchy sweet treat.  This pie does has several steps but each one is easy.  This was my first try at a two crust pie and I have to say the top crust was very flaky and tasty. I am now wondering why it took me three plus years to attempt a double crust.  Apple pie coming our way this fall with two crusts for sure!

 

Angie’s GF Rhubarb Frangipane Pie

Crust:

2 ¼ c brown rice flour mix (at bottom of recipe)

¼ cup sweet rice flour

2 Tbsp. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbsp. cold butter cut into 6 chunks

2 large eggs

4 tsp fresh orange or lemon juice

Directions: Spray 9 or 10 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.  Mix until it comes together into big chunks.  Shape into two equal balls with your hands. Put each on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls 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.

Frangipane Filling:

2/3 cup almond meal

1/3 c sugar

6 tbsp. butter at room temp

1 large egg

1/2 tsp. almond extract

1 tbsp. rice flour

1/4 tsp cinnamon

Mix the almond meal and sugar in your stand mixer on low, add the butter, cream well, use spatula to make sure the butter gets down and fully integrated into the mixture and then add egg and almond extract, mix and add the flour and cinnamon.

Rhubarb filling:

5 cups cut up fresh rhubarb

3 tbsp. tapioca flour

¼ tsp. salt

Zest of one orange (optional)

2 tbsp. sugar

1 or 2 tsp. of milk to brush on for a glaze

Raw sugar to sprinkle on top

——–

In large bowl: place rhubarb, add tapioca flour, salt, plain sugar and orange zest. Stir with spoon to coat.

Assembling the pie:

Heat oven to 425 degrees.

Roll out one pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! I use a pie bag my sister gave me; works fantastically with gf crusts. Peel off one side of wax paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.

Spread frangipane filling on the bottom of the crust.  Fill with dry rhubarb mix.  Roll out other pie crust. Place gently on top of pie, crimp around edges. Cut a few vent slits in the top crust. Brush top crust with milk, sprinkle heavily with raw sugar.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake 20 mi, rotate it half way through so the back and front are the same level of golden. Lower heat to 350 degrees.  Bake for 30-40 min until crust is golden and you can see the filling bubbling.  Cool on rack for at least 1-2 hours before serving. rhubarb frangipane pie 001

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is a blending of one I found on splendidtable.org with my favorite crust recipe out of Annalise Roberts cookbooks with my own small changes to create a pie to my taste buds happiness.

Rhubarb Crumb Pie…A Spring Treat

Rhubarb is getting plentiful so it can be a good choice for your first gluten free pie recipe.  You can buy it fresh at your local farmer’s market.  The Hellertown Farmers Market opened today; up at their new location; the field right next to the Hellertown Area Library.  I bet there was some rhubarb to be had! They are there every Sunday until November from 9 am to 1 pm. There is free off street parking available.  Get there early before all the good stuff is sold!

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This is an easy pie even though it has several steps.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet, faintly slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat based flour.

This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  What I am giving you is my mixture of three recipes with some small modifications over time – it was my first GF pie recipe, from nearly two years ago.  I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

Yes, this is a re-run post but it is so good that I knew some of you who are new to my blog might want to see it. Bake and enjoy!

Angie’s GF Rhubarb Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 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.  Mix until it comes together into big chunks.  Shape 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.

Filling:

44 to 4.5 cups cut up fresh rhubarb – place in medium bowl

Mix with

2/3 – 1 c sugar (as much as you like; I use the lesser amount)

¼ c brown rice flour mix (see below recipe)

½ tsp nutmeg

Sprinkle – up to 1/4 tsp. cinnamon

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 evenly over this mixture:  3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

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 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