Nothing is better than a warm apple pie on a cold fall day; that’s why BAKED Apple Pie is the perfect addition to your Danksgiving Menu. With a crispy crust loaded with powerful weed-infused butter, you and your guests will swoon into a sophisticated, stoned stupor. Here’s how you make it:
Start with the Cannabutter. See the recipe here.
For complete dosing instructions, check out this article.
Create the Pie Crust.
BAKED Pie Crust
1 1/4 cups of flour
½ teaspoon of salt
A spoonful of sugar
1 stick of chilled cannabis-infused butter (1/2 cup)
5 tablespoons of ice cold water (you may need a bit more)
Mix together the flour, salt and sugar.
Cut the butter into small pieces and add to the flour mixture.
Mix well and fully incorporate the butter.
When it’s crumbly, add the ice water slowly until it is only a little bit sticky.
Divide the dough into two and form balls.
Cover the dough in plastic wrap and put it in the fridge for at least 30 minutes.
Roll out the dough balls on a floured surface. It’s ready to use!
Create the BAKED Apple Pie Filling.
BAKED Apple Pie Filling
10-15 small apples, your favorite variety
1 cup of brown sugar
1 tablespoon of lemon juice
2 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of ground cloves
Heat up your oven to 375 degrees.
Wash and chop the apples in thin slices. Add to a large bowl.
Mix the brown sugar, lemon juice, cinnamon, nutmeg and cloves into the apples.
Arrange the apple mixture on the bottom of your pie tin, once you’ve laid out the bottom pie crust.
Place the top pie crust on top of the apple mixture, and cut small holes in the top with a knife.
Beat the egg and brush over the top of the pie crust.
Cover with tin foil and bake for 30 minutes. Remove the tin foil and bake for another 30 minutes, until golden brown on top.