The “Cooper Takes a Trip”- A Very Cherry Pie
3 c. fresh or frozen pitted cherries
¼ c. dried cherries
⅛ c. canna flour
⅛ c. cornstarch
1 c. granulated sugar
¼ c. canna honey, ½ T. to drizzle over crust after baked
½ t. almond extract
Your dough of choice, or make your own. You can make your pie more potent by making your dough with a canna flour mixture (Dosage is a personal preference, we encourage you to err on the side of caution).
2 T. canna butter
Preheat oven to 375 degrees.
Combine all cherries into a saucepan and bring to a simmer. Once your fresh/frozen cherries have cooked down, remove 1-2 tablespoons of juice into a small bowl, add your canna flour and cornstarch, (pre-mixed as a half and half ratio) and whisk together. When the mixture is smooth and evenly combined, re-add cherries. Add honey and sugar, and mix well. Allow mixture to cook on low, stirring often, until mixture has thickened. Once mixture has reached desired consistency, remove from heat and add almond extract. Allow mixture to cool.
Spray or butter an 8 inch round pan and lay out bottom crust. Fill bottom crust with cooled cherry mixture, then spoon small bits of cannabis butter on top of cherry filling. Place top crust over filling. Cut off any excess dough. Use thumb and index finger to pinch dough together on the edges, giving your pie the classic crust design. Cut four slits in your top crust in order to allow steam to release. You can also do an lattice design for your top crust, as both are classy and steam releasing. Bake at 375 degrees for 30 mins, until filling is gooey and bubbling and top crust is golden brown. Let your pie cool for at least an hour and enjoy!