Recipe: Cannabis-Infused Pie Crust & Apple Pie

Apple Pie Cannabis Now

Prepare to widen your waistband this Thanksgiving with an edible pie crust and a filling of spiced, seasonal apples.


Pies! Pies! Pies! These delicious and nutritious treats came into creation around 9500 BC in Egypt. Pies further evolved over time as a means for a storable, nutritious, long-lasting and easy-to-carry food item for people traveling. Pies have continued to evolve over the centuries to fit people’s lifestyles and social status. Today, the pie can be a traditional dessert or even a dinner item when stuffed with meats.

The following pie crust recipe can be used for any type of pie for the upcoming holiday season. Fruit pies, squash pies, pot pies or meat pies — the choice is up to you. I have, however, included a simple apple filling to get you started in time for the Thanksgiving holiday. Keep in mind you can also use the excess dough to roll out and cut fall leaf patterns to decorate the crust. This will be a sure-fire way to please your guests and loved ones!

For the Medicated Pie Crust:

Mise en Place

2 1/2 cups all-purpose flour, and 1/4 cup reserve

1 cup cannabutter (Use a sweet candied strain for dessert pies or a spicy and earthy strain for savory pies.)

8 tbsp ice water

1 teaspoon sugar

1 teaspoon salt

Directions:

Step 1: In a food processor, combine the flour, sugar and salt and then pulse until fully combined.

Step 2: Add the butter and pulse until the butter is evenly dispersed and the size of peas.

Step 3: Add the water one tablespoon at a time and pulse the food processor until the dough begins to hold, which should take no more than 12 pulses. It is important not to overwork the dough or to allow the dough to become too warm (or else the butter will melt).

Step 4: Remove the dough and place onto a flour-dusted counter top. Mold and work the dough into a round with your fingers. Gently split the dough into two equal portions. Using your fingers again, shape each half into a round ball. Gently squish each round with the palm of your hand until it forms a disk shape, about 6-8 inches wide. Be very careful not to overwork the dough during this process. Sprinkle flour over each disk and gently run your hands over the disks. Wrap in cellophane and refrigerate for 1 hour or overnight if you have time. You can also do 30 minutes in the freezer if you are in a rush.

Step 5: When you are ready to bake some delicious pies, remove the dough disks from the refrigerator and let it sit on a counter for 10 minutes. Flour your counter and roll out the dough to create your pies. This recipe will create two 9 inch pies with some left over for decorations for your pies. Enjoy!

For the Apple Pie Filling:

Mise en place:

12 apples (6 Granny Smith, 6 McIntosh apples preferred)

1 lemon

1 tbsp pumpkin pie spice

1 tbsp cornstarch

2 tbsp water

1/4 cup apple juice

Directions:

Step 1: Peel and core the apples. Cut into slices ½ inch wide.

Step 2: Add the apple slices, pumpkin pie spices, the juice of 1 lemon and the apple juice to the pot.

Step 3: Mix the cornstarch with the water and add to the pot.

Step 4: Bring to a boil while stirring and then drop to a simmer. Cook until the apples become tender and the liquid thickens. Cool, and then fill a par-baked crust for a delicious apple pie.

Dosage:

If a gram of flower tests at 20 percent THC, 20 percent of 1,000 mg would be 200 mg. To figure out your dosing, sub the number of your THC percentage in the amount of flower or concentrate you want and do the math to determine how potent you want your pie. If you want a smaller dose, cut the flower or concentrate down to a smaller portion.

TELL US, would your family want to eat a cannabis-infused pie on Thanksgiving?

Jessica Catalano is a professional cannabis chef, writer, cannabis food blogger, author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, a medical cannabis patient herself, and the pioneer of strain specific cannabis cuisine for flavor. She is a medical cannabis and cannabis lifestyle advocate who lives in Summit County, Colorado that has combined her two loves of food and cannabis into stylish medicated strain specific dishes for MMJ patients.

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