For those of us who can't eat wheat, it's frustrating to make a pie with a crust that won't be criticized by the fussier friends and relatives. ("It just isn't light and flaky.") However, wheat seems to be the only flour with just the right amount of gluten for a flaky crust.
Trying to conform to an impossible standard isn't worth it. It's easier, and just as satisfying, to make "crumble toppings". Everyone enjoys them, without a word of criticism about "flakiness"! Here is a recipe that has been a great success in our house:
Soak approximately 3 cups of dried apple slices in about 2-1/2 cups of water for several hours or overnight. The "apple juice" created by soaking is used in the recipe.
Mix the following ingredients with the rehydrated apples:
Place in a nine inch pie pan.
Mix together until it forms a crumbly mass. Spread it over the top of the fruit mixture. Bake at 350° F for 25 minutes.
NOTE: You can substitute wheat flour, or other flours, for the rice flour in the recipe.