Gluten-free pie with pears and cranberries

Ingredients:

Dough

• 2 cups brown rice flour
• 0.5 cup tapioca starch
• 1/4 cup sugar
• 0.5 tsp salt
• 1 cup chilled cream cheese
• 1 cup chilled butter
• White of 2 eggs

Fruit filling

• 3 cups Bartlett or Anjou pears, peeled and sliced ​​(about 4 medium pears)
• 2 cups fresh or frozen cranberries
• 1.5 cups of sugar
• 2 tablespoons tapioca starch
• 2 tsp finely grated orange zest
• 1 tsp vanilla extract
• 1/4 tsp ground allspice
• 1 egg, beaten with 2 tbsp water, for greasing

Preparation:

1. Mix the rice flour, tapioca starch, sugar, and salt. Cut the cream cheese into large pieces and the butter into pieces about half as big (so they'll be evenly incorporated into the dough). Fold in with a knife until the dough has a coarse, crumbly texture.
   
   In a small bowl, beat the egg whites until foamy, then fold them into the batter, stirring until it comes together. Form the dough into 2 discs, wrap them, and refrigerate for about an hour to firm up.
2. Filling: Combine pears and cranberries with sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat oven to 190°C.
4. Remove 1 piece of dough from the refrigerator, unroll it, lightly dust it with rice flour, and place it between 2 sheets of parchment paper. Roll the dough into a 30 cm (12 in) circle. Remove the top sheet of parchment paper and transfer the dough to a 22 cm (9 in) pie pan, peeling off the remaining sheet of parchment paper. Spread the fruit filling over the dough.
5. Roll out the second disk of dough in the same way and place it on top of the fruit filling. Trim and pinch the edges of the dough, and use scissors or a small knife to poke holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pan on a baking sheet lined with parchment or foil.
6. Bake the pie for about 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie completely to room temperature and slice. Alternatively, refrigerate and serve cold.