¼cupplus 2 tablespoons90 ml plain soy or other nondairy milk
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of coconut whipped cream for an extra tropical touch.Wine Advice:Pair with a chilled glass of Moscato or a pineapple-infused sparkling wine.