Double-Crust Peach & Blackberry Pie with Infused Brown-Butter Lattice and Buttermilk-Vanilla Bean Ice Cream

Double-Crust Peach & Blackberry Pie with Infused Brown-Butter Lattice and Buttermilk-Vanilla Bean Ice Cream

This is the pie your grandma wishes she could make after a couple of edibles. Late-season peaches and wild blackberries get tossed with just enough lemon and brown sugar to let the fruit do the talking, then sealed inside a flaky, all-butter crust that’s been woven with strips of THC-laced brown-butter lattice. It comes out bubbling, bronze, and smelling like heaven on fire. Slice it thick, top with a fat scoop of homemade buttermilk-vanilla bean ice cream, and watch grown adults fight over the corner pieces.

Serves 8 big slices  
Active time: 2 hours | Total time: 6 hours + 10-day infusion  
Dosage: 9 mg THC per slice (72 mg total in the lattice dough)

Infusion (start 10 days ahead)  
Decarboxylation  
2.05 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in the oven.

Infused brown butter (makes 1 cup, exactly 72 mg usable THC)  
1 lb unsalted butter  
2.05 g decarbed flower  
½ tsp sunflower lecithin granules

Brown the butter hard in a light-colored pan until the milk solids are deep hazelnut. Pour everything (solids and all) into a mason jar with the weed and lecithin. Water-bath at 185 °F for exactly 2 hours, shaking every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid. You now have the most dangerous brown butter in the lower 48.

Pie dough (enough for double crust + lattice)  
4 cups AP flour  
2 tbsp sugar  
2 tsp kosher salt  
2 sticks cold unsalted butter, cubed  
½ cup infused brown butter, solid and cold  
⅔–¾ cup ice water  
2 tbsp apple-cider vinegar mixed into the water

Standard food-processor or by-hand method: pulse dry ingredients with butters until pea-sized, drizzle in water/vinegar just until it holds. Divide into three disks (two for the main crust, one for lattice). Wrap tight, chill at least 2 hours.

Filling  
6 cups sliced ripe peaches (peeled or unpeeled, your call)  
3 cups fresh blackberries  
1 cup dark brown sugar  
⅓ cup cornstarch  
Zest + juice of 1 lemon  
1 tsp vanilla  
½ tsp kosher salt  
Big pinch fresh grated nutmeg

Toss everything gently in a huge bowl. Let sit 15 minutes so juices start running.

Assembly  
Roll bottom crust, fit into a deep 9-inch pie plate, chill 20 minutes.  
Fill with fruit mixture (it will be a mountain—good).  
Roll lattice disk thin, cut 1-inch strips, weave over the top, crimp hard, brush with egg wash, sprinkle with turbinado sugar.  
Freeze the whole pie 30 minutes (this keeps the lattice sharp).

Bake at 425 °F on a foil-lined sheet for 20 minutes, drop to 375 °F and bake another 50–65 minutes until the center is violently bubbling and the crust is mahogany. Rotate every 20 minutes. If edges brown too fast, shield with foil.

Cool at least 4 hours (or overnight for cleanest slices).

Buttermilk-vanilla bean ice cream (make the day before)  
2 cups heavy cream  
1 cup whole milk  
¾ cup sugar  
½ tsp kosher salt  
1 vanilla bean, split and scraped  
6 large egg yolks  
1 cup cold buttermilk

Heat cream, milk, half the sugar, salt, and vanilla bean to just under a simmer. Temper into yolks whisked with remaining sugar. Cook to 182 °F. Strain, chill overnight. Add cold buttermilk right before churning. Spin until thick.

Serve a warm slice with a huge scoop of ice cream melting all over it.  
9 mg THC per slice.  
Summer never has to end.