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 continues to evolve over the centuries to fit peoples 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. And it is a sure fire way to please your guests and loved ones!
This recipe came to fruition when I was asked to make a pumpkin pie for my good friend in Breckenridge. He handed me 8 delicious grams of his own strain, Kannibis Candy, to which I was immediatly intrigued by the name. I unzipped the bag and took a deep whif with my nose. To my delight, it was as if cotton candy laced with sanding sugar flew up my nostrils. I was absolutely delighted and soon sent my boyfriend Erik to make a batch of clarified cannabutter to practice on his ganja kitchen skills. The butter came out exceptional with the guidence of both myself and my book he was thumbing through. I wanted to do more than just a simple spiced pumpkin pie, so I decided to surprise him with a cinnamon cherry pie. My boyfriend was then given the task of making the dough for the crust for more practice and to prove that anyone without kitchen skills can follow both the recipes in my book and blog. He once again, impressed me.
As the dough chilled, I made the fillings for both pies, and prepped all my mise en place for the next round. I pulled the dough, rolled it out and formed it into two pies. I then used the excess to roll out and cut out fall leaf patterns to decorate the crust and top of the cherry pie. The pies were filled and put into the oven as we rushed to get ready for a big Xmas party. Amidst the chaos we had the pleasure of a warm house with the sent of fresh spiced pumpkin laced with cinnamon cherries and pastry crust wafting through the house.
As we wrapped up getting ready for our night time adventures, the pies were pulled from the oven to cool. The pies were then delivered and thoroughly enjoyed by the parties guests later that evening. We headed off to our own party with the knowledge that these pies were going to be bursting with fall time flavor. We also knew that the Kannibis Kandy strain had imparted a very sweet touch that intertwined with the buttery and flakey crust beautifully.
Now, is your turn to learn how to medicate any pie crust easily. For the recipe for basic clarified cannabutter, order my book here: The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Enjoy and happy baking!
Mise en place:
2 1/2 cups all-purpose flour, and 1/4 cup reserve
1 cup Kannibis Candy (if you live in Summit County) cannabutter or another very sweet tasting cannabis strain of your choice (8 grams or more)
8 Tbsp ice water
1 teaspoon sugar1 teaspoon salt
In a food processor, combine all of the dry ingredients and then pulse until fully combined. Now add the butter and pulse until the butter is evenly dispersed. Add the water one tablespoon at a time and pulse the food processor until the dough begins to hold.
Remove the dough and place onto a counter top. Mold and work the dough into a round with your fingers then gently tear it in half. 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. 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.
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!