To celebrate Pi Day, we’re serving up three delicious pie recipes that incorporate cannabutter in the mix. Nothing pairs better with pie than a Boundless vaporizer!
There is nothing as classic as Apple Pie, and infusing it with cannabis takes it to the next level. Check it out.
- 5 apples peeled, cored and diced
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp canna-butter
- 1 egg white for brushing the dough
- Preheat the oven to 400°F.
- On medium heat, in a large saucepan melt the canna-butter and flour,and stir. Add the sugar & spice mixture while stirring bring to a simmer. Continue to stir and add the lemon juice, vanilla extract, and add the apples. Gently mix and allow to simmer together for 10 minutes.
- Using a greased 9 inch pie pan, place the cannabis Infused-crust for the bottom and press firmly on the sides and bottom of pan. Using a fork poke the dough with the fork around. Then gently pour the apple filling on the pan, spread evenly in pan.
- Place the top layer of the pie crust on top of the filling. Press the dough around the sides of the pan. Make four slits into the dough. For a warm golden pie crust, brush the egg white on top of the pie crust.
- Use foil around the edges of the pie crust so it doesn’t burn.
- Bake for 45 minutes. Allow 2 hours to cool. Serve with vanilla ice cream and enjoy.
Frozen Key Lime Pies
When you’re looking for some sweet, tart, and refreshing that can also take you to a higher level, reach for these frozen key lime pies.
Graham Cracker Crust
- ½ cup plus 1 Tbsp | 65 g graham cracker crumbs (from 4 to 5 whole graham crackers)
- ¼ cup | 50 g sugar
- 6 Tbsp | 85 g unsalted butter, melted
- 2 tsp | 9 g canna-butter, melted
Key Lime Filling
- 7 medium limes
- 6 large egg yolks | 120 g, at room temperature
- ¼ cup | 50 g sugar
- One 14-oz | 400-g can sweetened condensed milk
Whipped Cream Topping
- 1 pt | 460 g heavy cream, cold
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350°F [180°C]. Line a 12-cup muffin pan with cupcake liners and set aside
- In a food processor, blitz together the graham cracker crumbs and sugar until combined.
- Add the butter and canna-butter and process until evenly distributed.
- Fill each cup with an equal amount of the graham crust mixture, about 2 Tbsp plus 1 tsp [17 g].
- For the most accurate dosage, weigh the total amount of the crust mixture and divide by twelve to determine the target weight per serving.
- Press the crumbs down using the bottom of a shot glass to create an even bottom crust. Don’t worry about getting the crust up the sides.
- Bake for about 10 minutes until golden. Remove from the oven and cool completely.
- While the crusts cool, zest and juice 6 of the limes. You will need 2 Tbsp packed lime zest and ¾ cup [175 g] lime juice. Reserve any extra zest for garnishing.
- Fill a medium saucepan with 1 to 2 in [3 to 5 cm] of water and bring it to barely a simmer over medium-high heat. Adjust the heat to low.
- In a medium heatproof bowl, whisk the egg yolks, lime juice, and sugar until combined. Set the bowl over the saucepan (the bottom of the bowl shouldn’t touch the surface of the water), and cook for about 5 minutes, whisking constantly, until the mixture is frothy and puddinglike.
- Remove the bowl from the heat. Whisk in the sweetened condensed milk and lime zest until well combined. Divide the filling equally among the 12 cups, about 1/3 cup of filling per portion.
- Freeze until firm, at least 4 hours.
- When ready to serve, combine the cream, powdered sugar and vanilla in a large bowl.
- Using a handheld electric mixer, beat for about 1 minute on high speed until medium to stiff peaks form. Alternatively, you can whisk by hand (earn that whipped cream!) or use a stand mixer.
- Dollop the cream on top of each pie, or, if you’re feeling fancy, transfer it to a pastry bag fitted with a star tip and pipe decoratively.
- Cut the remaining lime into thin slices and garnish the pies, along with any extra lime zest. Enjoy immediately.
Beef Pot Pie
Not all pies need to be sweet, in fact, a savory pie can add depth to your dinner… especially when it is infused with cannabis.
- 1 batch cannabis-infused pie crust
- 2 lbs cubed boneless beef chuck eye roast (or ground beef)
- 2 cups beef broth
- 1 cup frozen peas
- 1/2 cup water
- 4 ounces mushrooms (sliced)
- 4 minced garlic cloves
- 3 large carrots (peeled and cubed)
- 1 large egg
- 1 cooking onion (peeled and diced)
- 3 tablespoons all-purpose flour
- 3 tablespoons avocado oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Begin by preheating the oven to 35F and adding the oil and beef to a saucepan. Brown the meat over high heat.
- Once the beef is cooked, reduce the heat to medium, and add the mushrooms and other vegetables to the mix.
- Saute the ingredients until the onions turn translucent and soft, and then toss in 1/2 cup of water, broth, soy sauce, Worcestershire sauce, and the bay leaf.
- Cover the saucepan with its lid and simmer the ingredients for 5 minutes before transferring the mixture to a casserole dish.
- Add the remaining ingredients to the casserole dish except for the pie crust and egg, and then let the filling make for 1 hour 15 minutes.
- Remove the bay leaf from the filling, and then prepare the pie crust by brushing the exposed portions with a thin layer of egg.
- Fill the pie shell and then cover it with a second layer of crust.
- Use a paring knife to cut a large cross in the middle of the beef pot pie.
- Bake the beef pot pie in the oven for 30 minutes, or until it turns a light golden brown around the edges.
- Place the pie on a cooling rack for at least 15 minutes before serving.