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1
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.
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2
Place on ungreased cookie sheet and remove remaining plastic sheet.
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3
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.
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4
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.
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5
Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
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6
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.
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7
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.
