1recipeCheri’s medicated Pie Crustfor pie bottoms, see notes above
1refrigerated pie crust dough
1nonmedicated homemade or refrigerated doughfor pie tops, see notes above
2 1/2cupspeeled largely diced apples
1tablespoonslemon or lime juice
4teaspoonscannabis infused butterchilled
1large eggbeaten with 2 teaspoons water
Prepare the bottom crusts. If you are making medicated pie crust from scratch, follow the directions in that recipe to roll out dough and make 8 single crust pies in canning jar lids (3 ½-inch diameter). Recipe link to medicated Pie Crust is in the notes above. If you are opting to use a crust you bought at the store, you won’t need to roll it out, but instructions for cutting and filling the Mason jar lids are the same. There is a video above this recipe that shows you how to do it. Refrigerate until ready to fill.
In a large bowl, toss apples with lemon or lime juice. Set aside.
In a medium saucepan, whisk together water, sugar, cinnamon, nutmeg, salt, and cornstarch until smooth. Bring mixture to a boil over medium heat, lower to a simmer and cook, stirring, until thickened, about 2 minutes.
Stir in apples and cook for about 4 minutes or until just starting to soften.
Preheat oven to 375 degrees F.
Fill the 8 prepared Canning Jar lid pie crusts with about 1/4 cup filling each.
Cut the chilled cannabis butter into tiny pieces. Dot each filled pie with about 1/2 teaspoon chilled cannabis butter.
Top the pies with a second crust, see notes above for ideas and instructions.
Beat egg lightly with 1 teaspoon water. Brush the unbaked crusts with egg.
Bake for about 20-25 minutes or until crusts are golden brown.
Let cool completely before removing from the Mason Jar “pie pans” by carefully pushing up from the bottom to remove the ring, then using a knife to slide the pie off the metal disc and onto a plate. While this may sound complex, it’s actually quite easy to do in practice.