Number of servings: 8
Approximate Dosage: 10%: 5.3mg, 15%: 8mg, 20%: 10.6mg *(based on infusing 3.5gms dried/decarbed cannabis into 1 stick of butter (starting cannabis weight before dry/decarb was 7gms)
1 2/3 cups Unbleached 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
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:
1 egg white
1/4 cup raw cane sugar + 1 teaspoon cinnamon + 1 teaspoon nutmeg (mixed together)
THE NIGHT BEFORE : PREPARE CRANBERRIES and PINEAPPLE
Place cranberries and cloves in a large glass bowl
In a small pot, simmer sugar, maple syrup and water. (DO NOT BOIL)
Remove from heat, pour over cranberries, cover and refrigerate overnight.
Drain the pineapple and cut each chink into quarters and place on parchment paper. Do not cover. Place in refrigerator overnight.
MAKE THE CRUST
In a Large bowl, combine the dry ingredients
Using 2 knives or a pastry cutter, cut in the Crisco, butter and canna-butter
In a separate bowl, whisk the egg and buttermilk mixture together, then sprinkle over the flour mixture.
Knead together, adding a bit of extra water if needed to make the dough smooth.
Form the dough into a ball and then flatten into a disk, wrap it in plastic and refrigerate for 30 minutes.
MAKE THE FILLING
In a small bowl mix together ¼ cup flour with 1/3 cup cane sugar +1 Tablespoon of cinnamon.
Remove cloves and drain cranberries.
Dry by cradling them (over a bowl) in paper towels
Remove any remaining cloves
In a large bowl, toss the cranberries, apples and pineapple chunks with the sugar and flour mixture.
Roll the crust into a 13″ to 14″ round, and transfer it to a round baking dish.
Pile the sugared fruit in the center of the crust, leaving about 4″ of bare crust all the way around.
Fold the crust up over the fruit, pinching or pleating as you go, leaving a few inches of fruit exposed in the center.
Using a spray bottle or the tips of your fingers, gently wet the crust with water and sprinkle with sugar and spice garnish
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.
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!)