Ingredients
- 1 package Refrigerated Pie Crusts (15 oz)
- 1/4 cup All Purpose Flour
- 2 tablespoons Sugar
- 3 tablespoons Brown sugar
- 1/2 teaspoon Ginger
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/4 cup Butter or margarine, cut into pieces
- 1/4 cup Macadamia nuts, finely chopped
- 1 can crushed pineapple, drained (8 oz)
- 1 can pineapple slices, drained, cut in half (15 1/2 oz)
- 1 cup Caramel ice cream topping
- 1/2 cup Macadamia nuts, coarsely chopped
- 1 tablespoon Rum (or 1 teaspoon rum extract), if desired
Make it step by step
- Heat oven to 375 F. Microwave 1 pie crust pouch on defrost (30%% power) for 20 to 40 seconds. (Refrigerate remaining crust for a later use.) Remove crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines.
- Place on ungreased cookie sheet and remove remaining plastic sheet.
- In a medium bowl, combine flour, sugar, brown sugar, ginger, cinnamon and nutmeg; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
- Sprinkle half of the crumb mixture over prepared crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute.
- Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
- Meanwhile, in small saucepan over low heat, heat caramel topping until warm, stirring occasionally. Stir in 1/2 cup macadamia nuts and rum.* To serve, cut warm galette into 8 wedges. Spoon 2 tablespoons warm sauce over each wedge.
- TIP:* To prepare sauce in microwave, place caramel topping in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 20 seconds or until warm. Stir in 1/2 cup macadamia nuts and rum.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Desiree Mellon, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.