INGREDIENTS
- 1 2/3 cups All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup Crisco
- 2 Tablespoons Cannabutter
- 2 Tablespoons grass fed butter
- 1 large egg
- 1 Tablespoon buttermilk + 1 Tablespoon water
Filling:
- 1/2 cup fresh cranberries
- 1 granny smith apple, sliced into ¼” thick slices
- ¼ cup pineapple chunks (drained)
- 1/3 cup raw cane sugar
- 1/4 cup All-Purpose Flour
- 1 Tablespoon cinnamon
Sugar & Spice Sprinkle Topping:
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1 egg white
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1/4 cup raw cane sugar + 1 teaspoon cinnamon + 1 teaspoon nutmeg (mixed together)
DIRECTIONS
THE NIGHT BEFORE : PREPARE CRANBERRIES and PINEAPPLE
- ½ cup sugar
- ½ cup maple syrup
- 1 teaspoon cloves
- 1/2 cup water
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Place cranberries and cloves in a large glass bowl
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In a small pot, simmer sugar, maple syrup and water. (DO NOT BOIL)
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Remove from heat, pour over cranberries, cover and refrigerate overnight.
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Drain the pineapple and cut each chink into quarters and place on parchment paper. Do not cover. Place in refrigerator overnight.
MAKE THE CRUST
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In a Large bowl, combine the dry ingredients
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Using 2 knives or a pastry cutter, cut in the Crisco, butter and canna-butter
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In a separate bowl, whisk the egg and buttermilk mixture together, then sprinkle over the flour mixture.
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Knead together, adding a bit of extra water if needed to make the dough smooth.
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Form the dough into a ball and then flatten into a disk, wrap it in plastic and refrigerate for 30 minutes.
MAKE THE FILLING
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In a small bowl mix together ¼ cup flour with 1/3 cup cane sugar +1 Tablespoon of cinnamon.
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Remove cloves and drain cranberries.
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Dry by cradling them (over a bowl) in paper towels
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Remove any remaining cloves
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In a large bowl, toss the cranberries, apples and pineapple chunks with the sugar and flour mixture.
ASSEMBLE
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Roll the crust into a 13″ to 14″ round, and transfer it to a round baking dish.
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Pile the sugared fruit in the center of the crust, leaving about 4″ of bare crust all the way around.
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Fold the crust up over the fruit, pinching or pleating as you go, leaving a few inches of fruit exposed in the center.
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Using a spray bottle or the tips of your fingers, gently wet the crust with water and sprinkle with sugar and spice garnish
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Bake the pie in a preheated 425°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown.
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Remove it from the oven, and cool for 15 to 30 minutes before cutting into 8 equal slices.
Serve warm. Store, covered, in the refrigerator for up to 3 days (if it lasts that long!)