It’s National Pie Day, a day honoring one of our all-time favorite baked goods. Of course, if you live in the South, every day is Pie Day and pie is never singular because why have just one when you can have all the pies! We can’t think of a better way to celebrate than with a cannabis-infused twist on America’s favorite pie. A treat we call High Apple Pie! Baking this pie will fill your home with the sweet scent of apples and winter spices and bring a warm, cozy feeling to all who enter. You may want to add some Frank Sinatra for some High Apple Pie in the sky hopes.
We challenged our good friends, Alex and Kevin, a dynamic culinary duo who combine a passion for science with culinary alchemy to produce otherworldly results, to come up with the ultimate cannabis-infused apple pie recipe from scratch. Below is their original recipe for this delicious pie.
“I love the rich, velvety texture sour cream adds to desserts. No exception here. Adding spices and almond meal to the crust provides nutty, wintery touches. And together with the oat crumble, you get three layers of flavor in one pie, a dynamo smorgasbord.” – Alex
“All apple goodness! Toasted almond flour adds a nutty depth to the pie while the warm spices and sweet tartness of the apples do the rest. The crisp, flaky crust paired with the crumble topping adds a good crunch to the tender apple filling. The hardest thing about this pie is stopping yourself from eating the whole thing!” – Kevin
- Measuring cups
- Measuring spoons
- Silicone spatulas
- Mixing bowl
- One 9″ inch pyrex pie pan, sprayed with coconut oil
- ¾ CUP flour
- ¾ CUP almond meal
Create your own almond meal by grinding raw almonds in a spice grinder. For a nuttier flavor, lightly toast nuts before grinding.
- ¼ TSP clove
- ¼ TSP nutmeg
- ¼ TSP salt
- ½ stick (8 TBSP) cold, unsalted butter
- 4-5 TBSP ice water
- 3 medium apples, cut into ¾” cubes. You can use your choice of apples. Granny Smiths are tart. Pink Ladies, Fujis, Braeburns, Gravensteins and Galas are sweeter. Combine them to suit your taste preferences.
- ¾ CUP sour cream
- 1 TBSP Cannabutter or Canna coconut oil (use a water bath to heat and thoroughly mix contents prior to measuring).
- ½ CUP brown sugar
- ¼ CUP cane sugar
- ½ TSP cinnamon
- ½ TSP vanilla
- 1 egg
- 1 TBSP almond meal
- 1 TBSP flour
- ¼ TSP salt
- 1 TBSP apple cider vinegar
- ½ CUP oats
- ½ CUP brown sugar
- ½ stick (¼ CUP) cold butter
- 2 TBSP flour
Makes: One 9” pie, 8 servings, 5.5 mg THC per serving
Step 1: Make the Crust
- Combine flour, almond meal, spices, salt in a medium bowl or food processor.
- Cut up butter into large chunks. Cut these into your flour mixture using a fork until dough is a crumbly texture. If using a food processor, pulse ingredients until dough reaches a crumbly texture.
- Slowly add cold water until the dough comes together. Approximately three pulses in a food processor.
- Shape into a ball. Chill in the fridge for a minimum of 30-minutes. If you make the crust first, the dough should be sufficiently chilled by the time you complete the other steps.
Step 2: Make the Filling
- Peel and core the apples if desired. Some apples like Granny Smith have tougher skins which you may want to remove. Apples like Pink Ladies have a thinner skin which can add flavor and texture to your pie if retained.
- Cut the apples into 3/4” cubes. Mix with apple cider vinegar to help prevent them from turning brown (oxidation).
- In a medium-size bowl, mix sour cream, melted cannabutter/oil and the egg. Add sugars, spices, salt, almond meal, flour, and mix to combine well. Pour this over the apples.
Step 3: Make the Crumble Topping
- Mix all ingredients, using a fork or clean hands, until crumbly.
- Store in the fridge until ready to use.
Step 4: Assemble the Pie
- Remove dough from the fridge, place on a flour-dusted surface. Sprinkle more flour onto your rolling pin to keep the dough from sticking. Roll out ball until it’s large enough to cover your pie pan with a little overlap.
- Lay the pie dough into your pie pan, shaping the edges as desired.
- Add apple filling.
- Bake at 400° for 20 minutes.
- Drop temperature and bake at 350° for 35 minutes.
- Remove pie from the oven and add your crumble topping.
- Bake another 10-15 minutes at 350°.
- Let cool for 20-minutes.