Humboldt Pie

SERVES 8

Approximate Dosage — Based on infusing 3.5gms dried/decarbed cannabis into one stick of butter (starting cannabis weight before dry/decarb was 7gms).

10%: 5.3mg

15%: 8mg

20%: 10.6mg

INGREDIENTS

Crust

1 2/3 cups Unbleached All-Purpose Flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 cup Crisco

2 Tablespoons Jeff’s Light Tasting Cannabutter (recipe at available at JeffThe420Chef.com)

2 Tablespoons grass fed butter

1 large egg

1 Tablespoon buttermilk + 1 Tablespoon water

1 egg white

FILLING

¼ cup fresh pumpkin, diced and peeled

1 Bosc pear, firm

¼ cup figs (dried or fresh)     

½ cup fig (or pear) jam

1/4 cup raw cane sugar + 1 teaspoon cinnamon + 1 teaspoon nutmeg (mixed together)

GARNISH

2 Tablespoons Gorgonzola Cheese

1 cup Balsamic Vinegar

1 Teaspoon sugar

MAKE THE CRUST

  1.  In a Large bowl, combine the dry ingredients.
  2.  Using two knives or a pastry cutter, cut in the Crisco, butter and canna-butter
  3.  In a separate bowl, whisk the egg and buttermilk mixture together, then sprinkle over the flour mixture.
  4.  Knead together, adding a bit of extra water if needed to make the dough smooth.
  5.  Form the dough into a ball and then flatten into a disk, wrap it in plastic and refrigerate for 30 minutes.

MAKE THE FILLING

  1. Place diced pumpkin in a large bowl
  2. Using a mandolin, thinly slice each of the opposing sides of the pear until you reach the core.
  3.  Slice off the remaining pear on the sides of the core and dice.
  4. Add the diced pear with the pumpkin and add the fig halves.
  5. Toss with ¼ cup of jam and 1 teaspoon of sugar spice mixture. Set aside.

ASSEMBLE

  1. Line a sheet pan with parchment paper
  2. Roll the crust into a 13″ to 14″ round, and transfer it to the parchment paper.
  3. Press a 10” dinner plate lightly onto the dough to form a circle.  This is your guide.
  4. Spread ¼ cup of the jam within the circle.
  5. Pile the fruit in the center of the circle and spread out to the edge of your guide.
  6. Fold the crust up over the fruit, pinching or pleating as you go, leaving a few inches of fruit exposed in the center.
  7. Brush the dough with egg white and sprinkle with sugar spice mixture
  8.  Bake the pie in a preheated 400°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown.
  9.  While the pie is baking, make the Balsamic Reduction.
  10.  Remove it from the oven, and cool for 15 to 30 minutes
  11.  Sprinkle with Gorgonzola cheese and drizzle with Balsamic reduction before cutting into 8 equal slices.
  12.  Serve warm.
  13.  Store, covered, in the refrigerator for up to three days (if it lasts that long!)

MAKE BALSAMIC REDUCTION

  1. In a small saucepan, mix balsamic vinegar with sugar.
  2. Bring to a boil and then reduce heat and simmer for 25-30 minutes until reduced to half and somewhat thick.
  3.  Remove from heat and allow to thicken as it cools.

Tip: using a funnel, transfer balsamic reduction to a small plastic squeeze bottle. It’s the best way to drizzle and get creative!  Bon Appétit!

Written by JeffThe420Chef

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