Combine flax crunch and brown rice flour in a medium sized bowl. Cut in butter. Stir to get ingredients well mixed.
For the Gluten-Free Almond Crust
Combine potato starch, tapioca flour, brown rice, hazelnut meal, powdered sugar in food processor. Pulse a few times to combine. Add butter and sugar. Pulse again until mixture resembles coarse bread crumbs.
Add cold water and pulse again until a sticky dough forms.
Turn dough onto a large sheet of plastic. Pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
Lightly flour work surface. Remove dough from refrigerator. Unwrap on place on work surface. Sprinkle a little flour on the top and roll out dough into a 12-inch circle.
Wrap dough around rolling pin and slowly unravel dough onto a 9 inch pie dish. Gently press into the form of the dish. Trim off excess dough around the edge of the dish. Crimp as desired.
Putting it together
Preheat oven to 350°F (180°C).
Combine all filling ingredients in a large bowl. Mix well.
Spoon into pie crust. Sprinkle crumb topping on top of filling.
Form trimmed edges into a ball. Roll it out and cut into desired shapes with a small cookie cutter. Brush egg wash around the edge of the pie. Place cut-out decoratively around the edge. Brush cut-outs with egg wash.
Bake in 350°F (180°C) oven for 50 to 55 minutes. Remove and allow pie to cool.
Serve warm or at room temperature.
**Brown rice flour, tapioca flour, sorghum flour, and almond meal can be replaced with 2 cups (300g) all-purpose flour for traditional crust. Please omit the guar gum or xanthum gum.