A “lifted” cherry pie recipe
There is nothing sweeter than a delicious cherry pie, and this one packs one heckuva punch. It’s filled to the brim with powerful cannabinoids, fresh cherries and made using simple ingredients. Due to the pitting required to prepare the fruit and cooking necessary to make cherry pie filling, this pastry is a bit more work than your average pie, but the incredible fruit explosion for your tastebuds that follows making one of your own will quickly convince you that the few extra steps are so worth it.
The secret behind this infusion
Often, you’ll see cannabis-infused pies that use cannabinoid-laden ingredients to add a euphoric boost to the filling, but that method ensures that a lot more of the traditional green taste remains noticeable. That’s why here, we start out with a batch of freshly made canna-pie dough, leaving the fruity filling untouched and unchanged from the original version you know and love without sacrificing potency.
Lifted cherry pie recipe
If you want to get twisted with some delicious edibles, then this cherry pie recipe is an excellent place to start. It’s thick and sweet with slight tart undertones, and you and your guests will never taste a bit of difference. This cherry pie recipe is perfect for small gatherings, big parties, breakfast or for a late-night snack, and it’s absolutely delicious.
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Calories: 278
Servings: 8 slices
Ingredients
- 1 batch of canna-pie dough (enough for 2 pie shells)
- 4 cups fresh pitted cherries
- 1 ¼ cup + 1 tablespoon granulated sugar
- 4 tablespoons cornstarch
- 1 ½ tablespoons butter
- 1/8 teaspoon vanilla extract
Tools
- Large saucepan with lid
- Whisk
- Medium bowl
- Rolling pin
- 9-inch pie pan
- Paring knife
Instructions
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Add the pitted cherries to a large saucepan, cover them with a lid, and then turn the heat up to medium.
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Cook the cherries for long enough to release their juices, which may take a few minutes, then remove the saucepan from the heat.
Pour 1 cup of granulated sugar and the cornstarch into a medium-sized bowl so that you can blend the two dry ingredients together.
Pour the sugar mixture and vanilla extract into the saucepan with the cherries, and then give it a good stir with a whisk to combine everything.
Place the saucepan back on the burner, then cook this mixture over low heat, frequently stirring, until it thickens up. If it doesn’t thicken, you can add more cornstarch, and if it’s too thick, then a touch of water should do the trick.
Preheat the oven to 375°F and prepare the canna-pie dough by rolling it out flat and cutting out 2 equal pieces that you’ll need for the top and base of the pie.
Use one sheet of pie crust to line a pie pan.
Pour the cherry pie filling into the prepared dough.
Seal the pie with the second layer of pie dough, and then use a paring knife to slice a slit into the middle. This will allow air to escape and keep your pie from exploding while it bakes.
Bake the cherry pie in the oven for 1 full hour.
When the pie is done, it will need to rest on a cooling rack for at least 1 full hour before cutting it into slices and serving. Otherwise, the thick cherry filling will turn into a huge runny mess.
Storage
Cherry pie can be refrigerated for up to 4 days or kept at room temperature for no more than 3, so it’s best to make this dessert when you know that you’ve got the time to sit down and enjoy it.
