Ingredients

• 3 to 4 slices - canned pineapples.
• 1 tbsp - brown sugar.
• 2 cups - plain flour.
• 75 g - butter (cold).
• Pinch of salt.
• 2 to 3 pinches - cardamom powder.
• 2 to 3 pinches - nutmeg powder.
• 2 to 3 pinches - cinnamon powder.
• Cold water.

How to Make Pineapple Crumble

• Sieve flour with salt into a large plate. Cut butter into sieved flour.
• Rub lightly between fingers, till mixture resembles bread crumbs.
• Store 1/3 mixture in fridge till required.
• Sprinkle a little cold water on remaining mixture.
• Lightly knead into a dough, do not handle too much.
• Shape into a lump, roll out using dry flour to dust.
• Press into 8.5 inch pie plate, pulling up edges where necessary.
• Prick lightly with a fork all over.
• Refrigerate for 15 minutes.
• Drain syrup from pineapple slices.
• Press out all excess liquid, chop into pieces.
• Put in a heavy pan, sprinkle sugar.
• Heat, stirring continuously, till liquid is not watery.
• Add all spice powders.
• Take off fire, allow to cool.
• Line pie mould with aluminium foil.
• Put a fistful of rajma or other beans to keep the shape and blind bake at 180 C in preheated oven for 10 mins or very light golden.
• Take out, remove beans and foil. Allow to cool to room temperature.
• Pour pineapple mixture into pie mould, spread evenly.
• Sprinkle brown sugar to cover filling evenly.
• Return to bake at 180 C for 10-12 mins or light golden.
• Allow to cool a little before cutting with a pie cutter.
• Serve warm or with ice cream.