These little cherry pies have a melt-in-your mouth flaky, buttery crust and a tart cherry filling. Bite into one, and you’ll be delighted with a little sugary crunch on top. Can you say YUM?
DOSING AND POTENCY
Serving Size: 1 pie
Dose: Approximately 17.5 mg per serving when made with this CannaButter recipe
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 2 tablespoons CannaButter, chilled and diced
- 1/4 cup unsalted butter, chilled and diced plus
- 2 tablespoons unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups tart fresh pitted cherries roughly chopped
- 1/4 cup sugar
- 3 tablespoons sugar
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
In a large bowl, combine flour and salt. Cut in VERY COLD butter until mixture resembles coarse crumbs (or process in food processor.)
Transfer to large bowl & gently toss water into crumbs 1 tablespoon at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky.
Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap dough in plastic and refrigerate for 4 hours or overnight. (Refrigeration allows the gluten to relax and the dough to become tender)
In a medium saucepan combine cherries, lemon zest and ¼ cup of sugar. Whisk together lemon juice, cornstarch and vanilla in a small bowl. Pour over cherries and stir to mix.
Heat over medium high heat, stirring often until mixture thickens. Remove from heat, cover and refrigerate until cool (at least one hour.)
When your filling is prepared and you are ready to bake, remove your pie dough from the refrigerator and flour the counter.
Divide into 6 equal pieces. Roll each piece into a round shape, then spoon in about 2 ½ tablespoons of the cherry filling into the center of the round. Fold the dough in half over itself and crimp the edges to seal using a floured fork. Pierce the dough a few times to allow steam to escape.
Place all of the pies on a baking sheet lined with parchment paper. Whisk together egg and water and brush on egg wash to pies. Sprinkle with sugar. Chill in the refrigerator for 30 minutes prior to baking.
While chilling, set the oven rack to the middle position and preheat the oven to 350 degrees.
After 30 minutes in the fridge, bake until golden brown. Cool and serve.
Tips: keep the dough cold & work it sparingly. Chill water in the freezer until ice crystals begin to form.
You may need to roll out the dough twice. The first roll out is usually crumbly, uneven and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. A smooth, even crust should be easier on the second roll out.