Rice-Flour Pie Crust

Makes 1 Crust
A no-role, press-in-place crust for your favorite filling. Fill it before or after baking.

1/3 cup raw Brazil nuts or cashews
3/4 cup brown rice flour
1/4 teaspoon ground cinnamon (optional)
3 tablespoons water
2 tablespoons oil
2 tablespoons honey

Grind the nuts to a fine powder in a blender. Transfer them to a 9-inch pie plate. Add the flour, cinnamon or nutmeg. Mix well with a fork.
Combine the water, oil and honey in a small saucepan. Heat gently only until honey liquefies. Pour over the flour in the pie plate. Stir with a fork until well blended. Let stand a few minutes for rice flour to absorb liquid.
Shape the crust by pressing mixture firmly into place with your fingers, covering bottom and sides of plate evenly. Pat top edge of crust into a straight edge.
Fill and bake as directed in Double Apple Pie recipe.

Rice-Flour Streusel Crumbs
Scatter these crumbs evenly over Double Apple Pie - or use them to top coffee cakes, fruit crisps or other pies. About 15-20 minutes before your dessert will finish baking, distribute the crumbs evenly over the top, press gently, and finish baking.