BEGINNER ARTISANAL FRUIT PIE 🥧🍎🌿
A classic, flaky shortcrust pastry infused with botanical butter and filled with a vibrant, spiced fruit compote. A sophisticated and comforting gourmet edible.
RECIPE INFO:
Category: Gourmet Edible / Pastry
Difficulty: Easy
Prep Time: 30 minutes
Chilling Time: 1 hour
Cook Time: 45 minutes
Servings: 8 slices
THC per serving: Approximately 10mg THC per slice
TERPENE PAIRING:
Best paired with strains high in Myrcene or Linalool. Myrcene complements the warm, earthy spices like cinnamon and nutmeg, while Linalool provides a floral, lavender-like top note that enhances the brightness of the fruit filling.
DOSAGE INFORMATION:
Each slice contains approximately 10mg THC. Total recipe contains 80mg THC. The infusion is integrated into the pie crust, ensuring the potency is locked into the pastry for consistent distribution.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup unsalted European-style butter (you will use 1/2 cup for this recipe)
* 2 1/2 cups all-purpose flour
* 1 tsp sea salt
* 1 tbsp granulated sugar
* 6 tbsp ice-cold water
* 6 cups fresh fruit (sliced apples, berries, or stone fruit)
* 1/2 cup brown sugar
* 1 tbsp lemon juice
* 1 tsp cinnamon
* 1 egg (for egg wash)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until light toasted brown.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler over low heat.
* Add the decarboxylated flower.
* Maintain heat between 160°F and 180°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Chill until firm. Measure exactly 1/2 cup of the cold, infused butter for the crust.
PREPARATION INSTRUCTIONS:
* In a large bowl, whisk together the flour, salt, and 1 tbsp sugar.
* Add 1/2 cup of cold, cubed infused butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
* Add ice water 1 tbsp at a time, mixing until the dough just holds together.
* Divide the dough into two disks, wrap in plastic, and refrigerate for 1 hour.
* Preheat oven to 375°F.
* In a separate bowl, toss the fruit with brown sugar, lemon juice, and cinnamon.
* Roll out one disk of dough on a floured surface and fit into a 9-inch pie plate.
* Pour in the fruit filling. Roll out the second disk and place it over the fruit.
* Trim and crimp the edges to seal. Cut 3-4 steam vents in the top crust.
* Brush the top with a beaten egg and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.
* Let the pie cool completely for at least 2 hours to allow the filling to set.
CHEF TIPS:
To prevent a "soggy bottom," a common amateur mistake, place your pie plate on a preheated baking sheet. The direct heat transfer helps the bottom crust sear and set immediately, ensuring a professional, crisp texture throughout the entire slice.
Enjoy the Beginner Artisanal Fruit Pie responsibly 🥧🍎🌿