Stoned to the Core: Crafting the ULTIMATE Cannabis Apple Pie

Story and recipes by Philippe Marquis and Brian Cherchiglia. Photos by Philippe Marquis.

This guide dives into creating the ultimate cannabis-infused apple pie—a gooey, buttery, and perfectly spiced slice of heaven that packs a punch.

First, it covers how to make potent cannabutter using three foolproof methods: the Ardent FX, sous vide, or oven. No more guesswork, just flavorful butter to take this pie to the next level.

Next, it walks through the process of creating a flaky, THC-infused pie crust and filling, with tricks to ensure the perfect balance of sweet, spiced apples and delightful cannabutter.

By the end, bakers will have the knowledge and skills needed to create an apple pie that’s both delicious and seriously potent. Time to gather the ingredients and start the journey to becoming a cannabis baking badass!

Part 1: Crafting the Perfect Cannabutter

Before diving into the different decarboxylation methods, it’s important to understand why this step is crucial. Decarboxylation (or decarbing) is the process of heating cannabis to activate the THC and other cannabinoids, converting them from their acid forms (THCA, CBDA) into their active forms (THC, CBD). Without decarbing, edibles won’t have the desired psychoactive effects.

Decarboxylation Methods: From Best to Last Resort

When it comes to decarbing, not all methods are created equal. Here’s a rundown of the three most popular techniques, ranked from best to last resort:

The Ardent FX Decarboxylator: The Gold Standard 

For serious cannabis cooking, the Ardent FX is the way to go. This all-in-one device takes the guesswork out of decarbing, ensuring perfect activation every time. Simply place ground cannabis in the device, select the “A1” setting for THC activation, and let it work its magic (which takes about 1-2 hours). The Ardent FX boasts a 97-100% activation rate, making it the most efficient method.

Sous Vide: The Precision Method 

For those without access to an Ardent FX, sous vide decarbing is the next best thing, offering precise temperature control and consistent results. To decarb cannabis using sous vide:

Instructions:

Seal ground cannabis in a vacuum-sealed bag.

Place it in a sous vide water bath at 203°F for 1 hour, monitoring the temperature with a sous vide precision cooker.

This controlled method ensures even heat distribution and prevents overheating, which can degrade the cannabinoids. It does require more hands-on monitoring.

Oven Decarboxylation: The Last Resort 

Oven decarbing is a last resort for those without access to an Ardent FX or sous vide setup. While it gets the job done, it’s less precise. To decarb in the oven:

Instructions:

Preheat the oven to 200-220°F.

Spread ground cannabis on a baking sheet.

Bake the cannabis for 30-40 minutes, stirring occasionally to ensure even heating.

Remove the decarboxylated cannabis from the oven and let it cool.

Cannabutter

This cannabutter recipe works for any of the decarbing methods above.

Ingredients:

2 cups (4 sticks) unsalted butter

2 cups ground decarbed cannabis

Instructions:

In a saucepan, melt the butter over low heat.

Add the decarbed cannabis and stir well.

Let the mixture simmer on low for 2-3 hours, stirring occasionally. Keep the temperature between 160-180°F and don’t let it boil.

Strain the butter through a cheesecloth-lined strainer into a jar, squeezing out all the butter.

Refrigerate until solid, about an hour.

Part 2: Crafting the Ultimate Flaky Pie Crust

Now that the cannabutter is ready, it’s time to create an exceptional pie crust. This recipe is designed for the flakiest, most delicious crust possible, with a unique twist that sets it apart. By incorporating both regular butter and cannabutter, the crust is infused with THC and boasts an unparalleled texture and flavor.

The key to this crust’s success lies in the technique of smashing each cube of butter flat with fingertips. This creates thin, overlapping layers of butter within the dough, resulting in a supremely flaky crust. The combination of regular and cannabutter ensures the best of both worlds: delightful flakiness and a perfectly dosed cannabis experience.

Pie Crust

Ingredients:

8 ounces (1 ⅔ cups) low-protein all-purpose flour, plus more for dusting

1 tablespoon sugar

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

6 ounces (1 1/2 sticks) cold unsalted, American-style butter, straight from the fridge 

4 ounces (½ cup) cold cannabutter

4 ounces (½ cup) cold tap water

Instructions:

In a medium bowl, whisk flour, sugar, and salt together. Cut both regular butter and cannabutter into cubes no smaller than half an inch, and toss with flour mixture to break up the pieces. Using fingertips, smash each cube flat—that’s it! No rubbing or cutting.

Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65-70°F.

On a generously floured work surface, roll dough into a roughly 10-by-15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper.

Using as much flour as needed, roll each piece of dough into a 14-inch circle. Transfer one to a 9-inch pie plate; trim edge so that it overhangs by 1 1/4 inches. Roll the other into a 9- by-15-inch rectangle (for a lattice top) or leave as a circle (for a full top crust). Transfer to a baking sheet or parchment-lined cutting board.

Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight.

Part 3: Baking the Ultimate Cannabis-Infused Apple Pie

With the cannabutter and pie crust ready, it’s time to create the ultimate cannabis-infused apple pie. This recipe takes the classic to new heights by par-cooking the apples before baking.

Cooking the apples to an internal temperature of 160°F sets the pectin, helping them hold their shape during baking. This results in a pie with distinct layers of tender apples, rather than mushiness. The cannabutter in the filling elevates this pie from a classic dessert to a truly special treat.

Apple Pie Filling

Ingredients:

6-8 apples (Honeycrisp, Granny Smith, or a mix), peeled and sliced

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon cornstarch

1/4 cup cannabutter, melted

1 tablespoon lemon juice

1 egg white, beaten

Instructions:

Preheat your oven to 425°F.

In a large pot, combine the sliced apples, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until the apples are evenly coated.

Cook the apple mixture over medium heat, stirring frequently, until the apples reach an internal temperature of 160°F. Remove from heat.

Drizzle in the melted cannabutter and mix until combined. Let the filling cool completely. This is crucial for a filling that sets up nicely and doesn’t turn the pie into apple soup.

Remove the chilled pie crusts from the refrigerator. Pour the cooled filling into the pie plate lined with dough. Top with the second crust, either as a lattice or a full top crust. Crimp the edges, brush with egg white, sprinkle with sugar, and cut a few slits for ventilation.

Bake at 425°F for 20 minutes, then reduce heat to 375°F and continue baking for 40-50 minutes, until the crust is golden brown and the filling is bubbling.

Let cool completely before slicing and serving. Trust us, it’s worth the wait.

With its gooey filling, infused crust, and heavenly aroma, this cannabis apple pie is sure to be the star of any fall gathering. Whether using the precision of the Ardent FX, sous vide, or classic oven method, bakers will be on their way to an unforgettable dessert.

It’s time to roll up some sleeves, break out the rolling pin, and get baked in more ways than one. This ultimate guide will have its creator be the talk of the town and envy of every stoner-baker in the neighborhood.