Name: Tropical Pineapple Macadamia Crust
Prep time: 25 min
Cook time: 35 min
Ingredients: 2 tablespoons 16 g arrowroot powder; 2 tablespoons 30 ml unsweetened pineapple juice; 1 tablespoon 14 g nondairy butter; ½ cup 96 g raw sugar; 1½ cups 272 g unsweetened pineapple chunks; Nonstick cooking spray; ½ cup 62 g macadamia nuts; 2 cups 240 g light spelt flour; ½ teaspoon fine sea salt; 2 tablespoons 30 ml canola oil; ¼ cup + 2 tablespoons (90 ml plain soy or other nondairy milk)

In a small bowl, mix the arrowroot powder and pineapple juice to create a slurry.
In a medium saucepan, combine the slurry, nondairy butter, sugar, and pineapple chunks.
Cook over medium-high heat, stirring often, until the mixture thickens and the syrup looks slightly gelatinous.
Let cool.
Preheat oven to 375°F (190°C).
Lightly coat an 8-inch pie plate with nonstick spray.
In a food processor, grind the macadamia nuts until they release their oil and start resembling a paste.
Add flour and salt, pulsing to combine.
Add canola oil and pulse until mixed.
Add nondairy milk, 1 tablespoon at a time, until a dough forms.
Shape dough into a disk, then divide into two portions (one slightly larger).
Roll out the larger piece to just under ¼ inch (6 mm) thick and place it in the pie plate.
Pour the cooled pineapple filling into the crust, keeping 1 inch (2.
5 cm) from the edge.
Roll out the second dough portion and cover the filling, sealing the edges with your fingers.
Cut small decorative holes for ventilation.
Bake for 35 minutes, or until the crust is golden brown.
Let cool in the pan on a wire rack before serving.

Tropical Pineapple Macadamia Crust

Tropical Pineapple Macadamia Crust

Equipment

Ingredients

For the filling:

For the crust:

Instructions

Notes & Wine Advice

Nutrition values

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