Name: Pie-napple Pie in Macadamia Crust
Prep time: 30 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 plus 2 tablespoons (90 ml plain soy or other nondairy milk)

Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8-inch (20-cm) pie plate with nonstick cooking spray.
To make the filling: In a small bowl, combine arrowroot powder and pineapple juice to make a slurry.
In a medium saucepan, combine the slurry, nondairy butter, sugar, and pineapple.
Cook over medium-high heat, stirring often, until the mixture thickens, and the liquid becomes syrupy.
Let cool.
To make the crust: Grind macadamia nuts in a food processor until they resemble butter, releasing their oils.
Add spelt flour and sea salt, pulsing to combine.
Add canola oil and pulse again to combine.
Gradually add nondairy milk, 1 tablespoon at a time, until a cohesive dough forms.
Divide the dough into two portions (one slightly larger).
Roll out the larger portion to less than ¼ inch (6 mm) thick and line the pie plate with it.
Add the cooled filling to the crust, leaving a 1-inch (2.
5-cm) border.
Roll out the second portion of dough and place it over the filling.
Seal the edges with your fingers.
Cut decorative vents in the top crust for steam to escape.
Bake for 35 minutes, or until the crust is golden brown.
Let cool on a wire rack in the pan to allow the filling to set.
Serve warm, at room temperature, or chilled.

Pie-napple Pie in Macadamia Crust

Equipment

Ingrediënten

For the filling:

For the crust:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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