Cannabis Pie: A Delightful Winter Treat

Bundling up next to the wood-stove has never felt

so ecstatic; thanks to our intimate relationship with Cannabis. Baking homemade pie can be a very rewarding experience to share with friends and family. While the blissful moments of a medicated feeling of well-being is priceless, there certainly is a mystical sense of magic while preparing the edibles. Lets get started!

What we will need for one pie (8 ½ inch pan):

For the crust-

1 + ½ cups of sifted flour

½ Cup of Butter (slightly more or less to your desire)

2 tbsp of sugar

1 egg yolk

Dash of Salt

For the pie filling-

Any canned pie filling will do although for the sake of being homemade we will make pumpkin-

1 small culinary pumpkin

1 cup of rum-whiskey egg nog (or evaporated milk)

1 tbsp pie spice (grounded ginger, cinnamon & cloves)

2 large eggs beaten

¾ Cups of Maple Syrup

First the cannabis butter is made overnight. I like to make more butter than required for cannabis toast or baking later so 1 cup of butter, 2 cups of water, and ½ ounce of grinded cannabis flowers are added. Add more or less to your tolerance/liking. This mixture is put under low heat over night. Drain the liquid from the herb the next day and refrigerate. After the butter solidifies, pour and dispose of the water. Now you have high grade cannabis butter ready!

We can start preparing the pumpkin by preheating the oven to 400 degrees F. Since we are making pumpkin pie, cut the pumpkin in half, scoop the seeds and fibers out. Put the remaining halves skin-side up in a dish with a few tablespoons of water and roast for a half hour. Cool, add pulp into a blender until smooth and drain for an hour.

Turn down the oven to 350f as we prepare the crust. Sift the flour into a bowl with the salt and grate the butter into the bowl. Mix and rub using your fingers and stir in the sugar. Add the egg yolk and slowly stir in 2 tbsps of ice water until it becomes a paste, adding more water if necessary. Roll the dough on a floured surface, line up your pan with the dough and refrigerate for a half hour.

For the filling mix the pumpkin puree (without the liquid) with the maple syrup, and spices. Now is a good time to test the sweetness to your desire. Stir in the beaten eggs and slowly add the liquored egg nog until you have a creamy consistency and pour it into the crust!

Bake for 45 minutes at 350f and chill the pie for an hour before enjoying!

And Yes, The Cannabis Ascension is back in Full Force!