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Infused Apple Pie | Cannabis Recipe

“Cinnamon and Spice and Everything Nice”

By: Dorothy Lawson, featured in Cannabis Cactus, November 2021

Recommended Listening: American pie by Don McLean

https://cannabiscactus.com/thc-infused-apple-pie/


Oh, the smells of fall; cinnamon and spice and everything nice. Doesn’t the smell of apple pie make a kitchen feel just like home?

This recipe is a combo of all my favorite apple pie recipes. The best tasting pie dough combining both butter and shortening, the lightly sweetened apple pie filling, the irresistible crunchy sweet yet salty streusel, and Delta 8’s 800mg 1:1 Delta 8 THC:1 CBD, really rounds it all out. Entice your friends with a dab sesh to work on this as a team, as prepping the apples for this recipe takes some time! This recipe does make two pies, so you don’t really have to share! One for you, one for me. Happy Thanksgiving friends!





Yield: 2 Pies, 8 x 25mg Slices Prep time: 3 Hours Bake time: 1 Hour Tools to make this recipe: 2 – 9” pie tins, baking pan, food processor or pastry cutter, large skillet, rolling pin, scissors or pie cutter

Ingredients

Pie Crust

  • 3 cups all-purpose flour

  • 2 tablespoons sugar

  • ¾ tsp salt

  • 6 oz unsalted butter, cold, cut to ¼” thick slices

  • ¼ cup shortening

  • ½ cup cold water

  • 5 lbs rice

Apple Pie Filling

  • 7 lbs apples (mix of honey crisp, gala, granny smith, etc)

  • 2 oz butter

  • ¾ cup sugar

  • ½ cup water, cold

  • ¼ cup cornstarch

  • ¾ cup sugar

  • ⅓ teaspoon salt

  • 2 teaspoon cinnamon, ground

  • ½ teaspoon nutmeg, ground

  • 4 teaspoon lemon juice

  • ½ oz infused oil (I used Delta 8 Infused Oil 1:1 THC/CBD 800mg)

Crumble Topping

  • 1 cup light or dark brown sugar, packed

  • 2 teaspoon ground cinnamon

  • 1 ½ cup all-purpose flour (leveled)

  • 1 ½ cup chopped pecans

  • ⅔ cup unsalted butter, melted and slightly cooled

Instructions

The medication. Think about how much medication you want to make each slice. This recipe makes 2 pies with 8 – 25mg slices. Know that if you want a stronger dosage then you’ll need more infused oil, so you’ll need to reduce the volume of non medicated butter in the pie filling by how much you increase the infused oil. Consider what dosage is right for you before you do anything. The crust. In a food processor or in a bowl, combine flour, sugar, and salt. Pulse several times to mix or mix by hand. Add butter, pulse 5-6 more times, til you have butter the size of peas. Add in shortening, pulse or mix 5-6 more times. Drizzle half of the water over the mixture and pulse or mix until incorporated, then add in remaining water and repeat. Remove dough from the bowl and split into 2 even balls and put in the fridge for at least 30 minutes. Preheat your oven to 375°F. Roll out the dough balls to ¼” thick crust. You’ll want to turn the dough ¼ turn each time you roll your dough, so you get an even circle to place over your pie mold. Once you have your dough rolled out evenly, place it into the mold pressing into the corners and then cut any excess dough. Next, flute your edges, use your index finger to push down on the edge of the pastry. And use the finger and thumb of your other hand to pinch the pastry. Use a fork to dock your dough, making small holes with the fork all over the dough. This allows the steam to escape and not create bubbles. Pop in fridge for 10 minutes. Place parchment in the pie crust and fill with rice to hold the shape. Par bake your pie crust for 10 minutes. Remove the rice and bake for another 5 minutes. Reserve til later. Increase your temp to 400°F. The filling. Saute the apples slightly in the first quantity of butter until they are softened. Add the first quantity of sugar as the apples cook. This draws the juices out of the apples which they then simmer in. Mix the water and cornstarch until smooth and add the starch mixture to the apples and boil until the liquid is thick and clear. Remove from heat. Add in the remaining ingredients, remember, this is where you put your medication. Stir completely and thoroughly until the sugar is dissolved. Fill your pie shells with equal amounts of apple filling. Pop it in the fridge to keep everything cold before you put it in the oven. Crumble. In a medium bowl, combine the brown sugar, cinnamon, flour, and pecans. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples. Place the pies onto 2 separate large baking sheets and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, place a pie crust shield made from aluminum foil on top of the pie to prevent the edges from browning too quickly. Let rest for 3 hours at room temperature. This time allows the filling to thicken up. Serve with vanilla ice cream or whip cream if desired.

Notes: You may also freeze for up to 3 months. The pie crust, filling, and crumble can all be frozen individually before baking and used when you are ready. Thaw filling overnight. Did you make this delightful pie? Post a photo with #CannabisCactusRecipes. We love to see your work! If you have any questions, send me an email at rubyredconfection@gmail.com or Instagram or FB @RubyRedConfections



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