Ingredients:
For the Pie Crust:
- 400g plain flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 225g unsalted butter, cold and cut into small cubes
- 120ml ice water
For the Apple filling:
- 1.2kg apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- 150g granulated sugar
- 50g light brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 tablespoons plain flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For assembling and baking:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling on top)
- 1 tablespoon butter, cut into small pieces
Instructions:
Making the pie crust:
1. Prepare the Apples: Peel, core, and thinly slice the apples. Place them in a large bowl.
2. Roll Out the Dough: On a lightly floured surface, roll out one of the dough disks to fit a 23cm pie dish, allowing some overhang. Transfer the dough to the pie dish.
3. Add the Filling: Pour the apple filling into the crust, spreading it evenly. Dot the filling with small pieces of butter.
4. Top the Pie: Roll out the second dough disk to cover the pie. You can use a solid top crust or cut it into strips for a lattice pattern. If using a solid top, cut slits for steam to escape.
5. Seal the Edges: Trim any excess dough and press the edges together to seal. Crimp the edges with your fingers or a fork.
6. Egg Wash and Sugar: Brush the top crust with the beaten egg and sprinkle with granulated sugar.
Baking the Pie:
1. Bake: 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 brown and the filling is bubbling.
2. Cool: Allow the pie to cool on a wire rack for at least 2 hours to help the filling set.
3. Serve: Serve the pie warm or at room temperature with vanilla ice cream or whipped cream if desired.