Dark, juicy blackberries and crispy, local-grown apples are just one of my favorite fruit combinations for a fresh, home-made pie. This blackberry-apple “pot”-pie is a medicated recipe that uses cannabis butter and is cooked in a cast-iron frying pan rather than a pie dish, meaning this recipe has an easy clean up. Bake this dessert for a rustic, warm and inviting dinner party, or a homey “family night” in. These enticing flavors are perfect for fall.

Serves 8-10

Here’s What You Need:

Basic Pie Dough

1¼ cups unbleached, all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

1 stick (8 tablespoons) cold, unsalted butter (cut into ¼ inch cubes)

3 tablespoons very cold water

Blackberry-Apple Pie Filling

4 organic apples (sliced thin into 1″ pieces)

3 tablespoons cannabis-infused butter

1/3 cup brown sugar

2 tablespoons corn starch

1 teaspoon ground cinnamon

¼ teaspoon salt

5 cups fresh organic blackberries

1 teaspoon vanilla extract

1 egg beaten with 1 teaspoon of water (egg-wash)

2 teaspoons turbinado sugar

1 cast iron frying pan (10 inch)

Optional garnishes: fresh whipped cream, vanilla ice-cream.

How to Make Blackberry-Apple “Pot”-Pie

Basic Pie Dough Preparation

To begin, combine the dry ingredients in a large bowl (flour, salt, sugar).

Using either two knives or a pastry cutter, cut the cold butter into the appropriate size cubes, and continue to “cut” and work the butter into the dry ingredients until the mixture resembles the consistency of rough cornmeal (the little bits of butter should be no smaller/larger than your average pea).

Add in 3 tablespoons of cold water and proceed to incorporate the ingredients with a fork until the dough begins to pull together.

Pro Tip: you can also choose to use a standing-mixer if you do not wish to mix your dough by hand. If this is the route you decide to go, follow the same instructions using your flat beater attachment.

Once the dough is mixed, transfer it to a clean surface and shape it into a ball. Once formed into a ball, flatten the dough into a disk.

Lightly dust the dough and working surface with some flour, and then proceed to flatten the disk of dough a bit more with a rolling pin – to do this, tap and roll around 6-8 times on your disk of dough, turn it ¼ of a turn, and then repeat. Do this until the dough-round reaches about 12 inches in diameter and ⅛ of an inch in thickness. Keep the pie dough to the side until you’re ready to lay it over top of your pie.

Blackberry-Apple Pie Filling Preparation

To begin, preheat your oven to 400 degrees Fahrenheit.

First, thoroughly wash both the apples and blackberries and allow them to drip-dry. Chop the apples into thin 1 inch slices, removing any bits of core or seeds as you go. Set the fruit to the side for now.

Next, in a 10 inch cast-iron frying pan, heat up the cannabis-infused butter over medium heat until all of the butter has melted.

Then, proceed to add the chopped apples, 1/3 cup of brown sugar, 2 tablespoons of corn starch, 1 teaspoon cinnamon and ¼ teaspoon of salt. Saute the apples for 5-6 minutes, or until they start to become tender.

After 5-6 minutes has passed, stir in the blackberries and allow the fruit to continue cooking for 2-3 minutes, or until the blackberries become fragrant and start to release their juices.

Remove the frying pan from the heat and turn your stove off.

Add the vanilla extract to your fruit and give it one final stir.

Next, you want to grab your rolled out pie dough (12″ round, and about ⅛ of an inch thick) and carefully roll the dough around your rolling pin. Then, while hovering over your frying pan, gently unroll the dough on top of the fruit filling.

Trim the edge of your pie dough using a pair of kitchen scissors, leaving about 1 inch of overhang – proceed to crimp this inch of overhang to seal the edges of the pie completely (simply pinch with your fingers to ensure a good seal).

After, grab a small bowl and whisk together 1 egg and 1 teaspoon of water. This will be your egg-wash.

Then, brush the edges of your pie crust with your egg-wash and sprinkle some turbinado sugar on the top of the pie.

Finally, using a small sharp knife, cut roughly 5 slits in the pie dough to release steam as the pie cooks.

Place the pie in your preheated oven, and cook for 25-30 minutes, or until the crust is golden-brown.

Remove your pie from the oven and allow it to cool for 1 hour on a baking rack prior to serving.

Serve the pie as is or with a dollop of fresh whipped cream or a scoop of ice cream.

Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!