Welcome back to TheDailyDank.com, dessert enthusiasts and cannabis aficionados!
Hey there, sweet tooth squad! It’s your favorite celebrity chef, Bud Smoke, ready to make your summer sizzle with a killer cannabis-infused dessert. This week, we’re diving into the world of pies—specifically, a luscious and irresistible Cannabis-Infused Cherry Pie. Perfect for a summer soirée or just chilling in the sun, this dessert will leave you buzzing with delight. Grab your Canna-Butter from The Healing Center at 1400 Needles Hwy, Needles, CA, and let’s get baking!
Chef Bud Smoke’s Cannabis-Infused Cherry Pie
Ingredients:
For the crust:
• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup Canna-Butter (available at The Healing Center)
• 1 teaspoon salt
• 6-8 tablespoons ice water
For the filling:
• 5 cups fresh or frozen pitted cherries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 tablespoons Canna-Butter (available at The Healing Center)
Instructions:
1. Prepare Your Workspace: Gather all your ingredients and preheat your oven to 375°F (190°C). Make sure your work surface is clean and ready for rolling out pie dough.
2. Make the Crust:
• In a large mixing bowl, combine the flour and salt.
• Cut in the chilled butter and Canna-Butter until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, until the dough comes together. Don’t overwork it!
• Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the Filling:
• In a large bowl, mix the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using).
• Let the mixture sit for about 15 minutes to allow the flavors to meld and the cornstarch to absorb the juices.
4. Roll Out the Dough:
• On a floured surface, roll out one disk of dough to fit a 9-inch pie plate.
• Place the rolled dough into the pie plate, allowing the excess to hang over the edges.
• Roll out the second disk for the top crust. You can either make a full top crust or cut it into strips for a lattice design.
5. Assemble the Pie:
• Pour the cherry filling into the prepared crust.
• Dot the filling with the 2 tablespoons of Canna-Butter.
• Cover with the top crust or arrange the lattice strips over the filling. Trim and crimp the edges to seal.
6. Bake the Pie:
• Place the pie on a baking sheet to catch any drips.
• Bake in the preheated oven for 45-55 minutes, or until the crust is golden and the filling is bubbly.
• If the edges start to brown too quickly, cover them with foil.
7. Cool and Serve:
• Let the pie cool completely before serving. This allows the filling to set.
• Slice, serve, and enjoy responsibly!
Bud Smoke’s Pro Tips:
• Adjust the Dose: As always, start with a smaller amount of Canna-Butter if you’re new to cannabis-infused desserts. Remember, you can always enjoy another slice!
• Storage: Store any leftovers (if there are any) in the refrigerator. The pie will keep for a few days, but it’s best enjoyed fresh.
Bonus Treat: Infused Cherry Pie Milkshake
Got some extra pie? Turn it into a refreshing milkshake!
Ingredients:
• 1 slice of Cannabis-Infused Cherry Pie
• 2 cups vanilla ice cream
• 1/2 cup milk
• Whipped cream for topping
Instructions:
1. Blend: In a blender, combine the pie slice, vanilla ice cream, and milk. Blend until smooth.
2. Serve: Pour into a chilled glass, top with whipped cream, and enjoy!
There you have it, folks! Chef Bud Smoke’s ultimate guide to a dank and delicious summer dessert. Swing by The Healing Center at 1400 Needles Hwy, Needles, CA to get your Canna-Butter, and let’s bake this summer unforgettable.
Stay sweet and stay lifted!
Chef Bud Smoke
Catch me next time on TheDailyDank.com for more elevated eats and treats!
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