Edibles

Gluten-Free Reefer Rhubarb Pot Pie

Cannabis Infused Rhubarb Pie

PIE CRUST
Ingredients:
1 1/4 cups Gluten-Free Multi-Purpose Flour or brown rice flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3/8 cup (6 tablespoons) cold cannabis butter
1 large egg
2 teaspoons lemon juice or apple cider vinegar

Directions:
Lightly grease a 9″ pie pan. Whisk together the flour or flour blend, sugar, xanthan gum, and salt. Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for at least one hour. Allow dough to rest at room temperature for 15 minutes before rolling. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

PIE FILLING
Ingredients:
1 1/4 cups sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
4 cups lightly packed diced rhubarb, fresh or frozen
3 cups hulled, quartered strawberries, fresh or frozen
2 tablespoons cannabis infused butter

Directions:
Position one oven rack at the bottom level and the second rack in the middle of the oven. Preheat the oven to 425°F. Roll the pie dough into a 12″ to 13″ circle on a piece of plastic wrap, a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into a lightly-greased 9″ pie pan, pressing it into the pan. Refrigerate it while you make the filling. To make the filling: Whisk together the sugar, tapioca, and salt. Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan, filling it about 3/4 full and mounding the filling a bit in the center. Place dabs of cannabis butter on top of the filling, then return the pie to the refrigerator. Roll the remaining crust into an 11″ circle. Invert the crust atop the filling and, using your fingers or the tines of a fork, crimp and/or pinch the edge of the top crust with the edge of the bottom crust to seal. Bake the pie on the bottom oven rack for 20 minutes. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for 30 to 40 minutes, until the filling is bubbling and the crust nicely browned; it’s helpful to have a pie shield or some foil at the ready in case the edge of the crust begins to brown too quickly. Remove the pie from the oven, and let it cool for an hour or so, to set. Add remaining dabs of cannabis butter to top of pie. The pie may be served warm, but it’ll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired. Yield: one 9″ pie, 8 to 12 servings.

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