Tropical Pineapple Pie with Macadamia Crust

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.