It’s Time to Elevate Your Desserts

Cooking with Cannabis is Easier Than You Think

Cooking with cannabis is uncharted territory for most of us. Loading your favorite pipe or rolling up a blunt is something you could probably do with your eyes closed. Dosing with an edible? That’s easy, too, thanks to modern packaging, labeling and dosing stipulations. But actually creating your own cannabis infused goodies or meals? That can be a little intimidating for most of us.

After all, you probably have your own edible-horror-story or have heard other people’s stories. You know, the ones that start with, “I’m not feeling anything yet…I’ll take another!” And then an hour later…and for the next six or eight hours… Well, you know how it goes.


Never fear. Consistent, reliable dosing is simpler than you might think. A few basic guidelines can keep you in the driver’s seat of your experience. There are multiple options for purchasing infused butter and oils with clear dosing guidelines/information. But why not make your OWN cannabutter or infused oil? We have a few simple steps to help you take control and liberate your cannabis experiences…and let your mind go aloft. Start with Jeff the 420 Chef’s pie recipe below!

Start by preparing your cannabis flower for infusion into butter or your favorite oil. Once the flower is decarboxylated (a big word for dried and heated/prepared cannabis), it’s simple. Just do a search online for details, but essentially, you want to slowly steep the cannabis in oil or butter on low heat for about three hours.

Rustic Humble Peach Apple Cranberry Pie

This delicious dessert recipe by Jeff the 420 Chef is based on infusing 3.5 grams dried/decarbed cannabis into 1 stick of butter. Starting weight before dry/decarb is 7 grams. So, use those amounts as your guideline…and stay lifted!

Treat your family and friends to this flakey, canna-buttery holiday humble pie loaded with THC, tart apples, peaches and sugar coated cranberries.

Approximate Dosage*

  • 10%: 5.3mg
  • 15%: 8mg
  • 20%: 10.6mg



  • 1 2/3 cups Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup Crisco
  • 2 tablespoons Cannabutter
  • 2 tablespoons grass fed butter
  • 1 large egg
  • 1 tablespoon buttermilk + 1 tablespoon water


  • 1/2 cup fresh cranberries (prepared night before)
  • 1 granny smith apple, sliced into ¼” thick slices
  • ¼ cup peaches, sliced into ¼” thick slices
  • 1/3 cup raw cane sugar
  • 1/4 cup All-Purpose Flour
  • 1 tablespoon cinnamon


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


Prepare Cranberries and Pineapple (do this the night before)

  • ½ cup sugar
  • ½ cup maple syrup
  • 1 teaspoon cloves
  • 1/2 cup water
  1. Place cranberries and cloves in a large glass bowl
  2. In a small pot, simmer sugar, maple syrup and water. (DO NOT BOIL)
  3. Remove from heat, pour over cranberries, cover and refrigerate

Make the Crust

  1. In a large bowl, combine the dry ingredients
  2. Using 2 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
  4. Knead together, adding a bit of extra water if needed to make the dough
  5. Form the dough into a ball and then flatten into a disk, wrap it in plastic and refrigerate for 30

Make the Filling

  1. In a small bowl mix together ¼ cup flour with 1/3 cup cane sugar +1 tablespoon of cinnamon.
  2. Remove cloves and drain
  3. Dry by cradling them (over a bowl) in paper towels
  4. Remove any remaining cloves
  5. In a large bowl, toss the cranberries, apples and peaches with the sugar and flour mixture.


  1. Roll the crust into a 13″ to 14″ round, and transfer it to a round baking
  2. Pile the sugared fruit in the center of the crust, leaving about 4″ of bare crust all the way
  3. Fold the crust up over the fruit, pinching or pleating as you go, leaving a few inches of fruit exposed in the
  4. Using a spray bottle or the tips of your fingers, gently wet the crust with water and sprinkle with sugar and spice garnish
  5. Bake the pie in a preheated 425°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are browned
  6. Remove it from the oven, and cool for 15 to 30 minutes before cutting into 8 equal slices.


Serve warm.

Store, covered, in the refrigerator for up to 3 days (if it lasts that long!) 

*Use the THC Calculator to determine the approximate dose of THC/ CBD per serving.

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