An apple pie is not that complex. Almost anyone can make it. Whether everyone can make it with love is an entirely different story. But most of the time you can taste the hard work and dedication that went into it. This one contains a little twist and its secret lies in cannabutter. There are a myriad of online recipes for cannabutter but this one tops them all. If you’re getting ready for a smashing holiday feast, have no fear - the “Wake-N-Bake Apple Pie” is here.
- 20 oz. all purpose flour
- 9 oz. cannabuter
- 1 tsp. salt
- 1 tsp. sugar
- 5-6 tbsp. of very cold water
Prep The Crust:
In case you will be using a blender for this one, make sure you set it to ‘pulse’ as that will provide you with the right consistency. If you prefer to mix things up in a bowl, feel free to go down that road as well.
Dice the cold cannabuter into small half-inch pieces.
In a bowl/blender mix up the flour, salt and sugar. Then add cannabuter cubes and mix until they become the size of your average bean.
Start adding cold water, one tablespoon at a time.
When the dough has reached the desired consistency, spread it over a plastic/wooden board and gently knead it until you can divide into two disc shaped pieces. The dough must exhibit visible pieces of butter as it makes the crust extra crunchy.
Lightly sprinkle the both disc shaped pieces with flour, wrap each in a plastic wrapper and let sit in the refrigerator for at least one hour.
- 2 oz. butter
- 3 tbsp. all purpose flour
- 4-½ oz. white sugar
- 4-½ oz. brown sugar
- 60 ml water
- 4 Granny Smith apples
- 2 Golden Delicious apples
- 2 tsp. ground cinnamon
Prep The Filling:
Peel the apples, cut them into thin slices and sprinkle with cinnamon.
Remove the dough out of the refrigerator and let sit for 5-10 minutes at room temperature until it’s soft enough to knead
Sprinkle your plastic/wooden board with flour and knead the dough into two circles, each 12 inches in diameter and about 0.2 inches thick. Place one in the mold that should not be bigger than 10½ inches in diameter. Use scissors to cut off the extra dough that might cover the edge of the mold.
Add sliced apples into the mold.
Use a knife to cut the other part of the dough into stripes and cover the sliced apples with the stripes so they form a grid.
Melt the butter in a small cooking pot, add flour and mix until you get a creamy mixture. Add white sugar, brown sugar and water. Let boil. Lower the temperature and simmer for about 5 minutes.
Slowly pour the hot creamy mixture over the doughey stripes so it gets in-between the apples as well.
Bake in an oven for 15 minutes at 425F. Then lower the temperature to 345F and bake for an additional 35-45 minutes (depends on the oven).
Serve warm with vanilla ice cream.