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Chef Bud Smoke’s Dank Desserts: Cannabis-Infused Cherry Pie for Summer

Welcome back to, 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


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)


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!


• 1 slice of Cannabis-Infused Cherry Pie

• 2 cups vanilla ice cream

• 1/2 cup milk

• Whipped cream for topping


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 for more elevated eats and treats!


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