1
can (15 1/4 oz) pineapple slices, drained, cut in half
Sauce
1
cup caramel topping
1/2
cup coarsely chopped macadamia nuts
1
tablespoon rum or 1 teaspoon rum extract, if desired
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Steps
1
Heat oven to 375°F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
2
In medium bowl, mix flour, sugar, brown sugar, ginger, cinnamon and nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
3
Sprinkle half of the crumb mixture over 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.
4
Bake 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
5
Meanwhile, in 1-quart saucepan, heat caramel topping over low heat, stirring occasionally, until warm. Stir in 1/2 cup macadamia nuts and the rum. Cut warm galette into 8 wedges; place on dessert plates. Spoon 2 tablespoons warm sauce over each serving.
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