Apple Pie with Ginger Snappy Crust

Crust ingredients:

- 2/3 cup gluten-free rice flour

- 1/3 cup gluten-free sticky rice flour

- 1/2 tsp baking powder

- 1/2 cup + 2 tbsp butter (or lactose-free ghee)

- 1/3 cup granular sugar

- 1 tsp ground ginger

- 1 tbsp apple juice

- 1/4 tsp ground cinnamon

- 1/4 tsp Cayenne pepper

- 1/4 tsp salt

Pie Ingredients:

- 1 + 1/3 cup gluten-free rice flour

- 2/3 cup gluten-free sticky rice flour

- 1 tsp baking powder

- 2 cups apple, finely diced

- 1 cup silken tofu

- 1/2 cup milk

- 2 eggs, separated

- 1 cup granular sugar

- 1/4 tsp ground cinnamon

- 1 tbsp honey

- 1/4 tsp salt

- 1/2 cup almonds, halved

Preparation:

- In a large bowl, combine rice flour, sticky rice flour, and baking powder from the crust ingredients. Sift once.

- In a separate large bowl, combine butter, sugar, ginger, apple juice, cinnamon, Cayenne pepper, and salt from the crust ingredients. Mix the dry ingredients into the bowl and stir until dough is uniform. Place dough onto a 9'' round pie pan.

- Using the bowl for dry ingredient, mix rice flour, stickey rice flour, and baking powder from the pie ingredients. Sift once.

- In a blender, puree apple, tofu, and milk. Transfer puree to a large bowl.

- Separate egg yolk from egg white. In a narrow and tall measuring cup, beat egg white using an electric beater until stiff.

- Add egg yolk, sugar, cinnamon, honey, salt, and egg whites to the bowl. Stir until mixture is uniform.

- Transfer the mixture to the pie pan and pour on top of the dough. Make sure that the mixture is at least half an inch below the edge of the pie pan to avoid spilling. When in doubt, place a flat pan underneath the pie pan.

- Top with almonds. Bake at 350F for 60 minutes.