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August through September is the peak time for fruit in Colorado across the state. Palisade peaches, blueberries, cherries, plums, you name it, are not only delicious and bountiful but also very cheap. If you are a fellow Coloradan, now is the time to start taking advantage of nature’s gift to make pies, jellies, jams, compotes, syrups, and canned items. Even if you don’t live in Colorado, do not fret, as you will have local fruits that are in season and every bit plentiful!
This is a simple pocket pie recipe that is designed to cut down the time it takes to make the proper dough by substituting with an organic premade pie crust. A shorter prep time means less time in the kitchen, which will allow you to enjoy more hours in the great outdoors.
But don’t get me wrong, if you want to make your own pie dough, by all means do it! Nothing is more enjoyable then the hypnotic process of making the perfect pie crust.
These scrumptious little pies not only look tantalizing but also taste so extraordinarily yummy that I bet you can’t eat just one! Pocket pies travel extremely well and are perfect for picnics, lakeside lounging, dessert after a delicious dinner or long hikes up a mountain pass.
The beauty of this recipe is that it allows the baker to choose what strain they want for not only terpene flavors but also strain effects. If you are looking for a more lively mood choose a sativa to bake into this recipe for a great energy boost. A heavy indica would be great if you want your pie to lull you into sleep after a well-balanced meal. Or perhaps a hybrid, if you want the best of both worlds delivered to your pie. It is recommended to pick a fruity, citrus, sweet, or floral strain to pair with the flavor profiles of the fruit. Have fun with it and enjoy the seasons!
Mise en place:
2 premade organic pie dough sheets (makes about 5 pies per sheet)
1 egg beaten
1 pastry brush
1 pocket pie press
1 wooden spoon
1 rolling pin
10 servings of decarboxylized kief at the dosage and strain of your choice (I recommend something fruity and sweet)
4 cups thinly sliced blackberries or 4 cups blueberries or 4 cups thinly sliced peeled apples or 4 cups of your favorite fruit
1/3 cup turbinado sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
To properly decarboxylize kief: Preheat your oven to 220 degrees F. Take a baking sheet and very carefully sprinkle the kief onto the sheet, making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. The kief will become sticky so be very careful when removing it from the pan. You now have decarboxylized or “activated” medical kief that is ready for consumption.
Ideally, the best way to measure the psychoactive effect of the stain you are using is to get the kief tested in a lab and then do the math to figure out how many milligrams it is per serving. Most dispensaries though will have tested and labeled the concentrate so that you know how much THC that gram contains. Every 1 gram of cannabis bud or concentrate has 1,000mg of dry weight. On average, most strains have about 10% THC but can range from 10% to 14%, some strains have the 15%-20% THC which makes them above average, and 21% or higher is considered the most potent.
So if a strain or concentrate has about 23% THC, twenty three percent of 1,000mg would be 230mg. So if you cooked 1 gram worth of kief into this recipe at 50% THC and had 10 servings, it would look like this: 500mg divided by 10 servings, to produce 50 milligrams per serving.
Directions: Preheat the oven to the temperature recommended on the pastry package. In a large bowl, add the fruit of your choice. Add in the turbinado sugar, flour, vanilla extract, lemon juice, cinnamon, and nutmeg. Combine gently with a wooden spoon. Lay out dough on the counter top. Using the rolling pin, flatten out the dough slightly more.
Place the pocket pie cutter down on top of the dough on a side furthest to the edge and gently press the back of the cutter into the dough. Lift the pocket cutter, and you will have a circle pressed into the dough. Carefully cut out circle out then place onto the top of the crimped-side of the pie press. Brush a little egg mixture onto 1/2 of the dough’s edge, making the shape of a crescent.
Spoon in two heaping tablespoons of your fruit mixture. Divide the kief into 10 equal servings with a scale and knife. Place one serving of kief on top of the fruit mixture. Carefully close the pocket press until the edges are sealed. Brush the pie with the egg mixture and sprinkle with sugar. Cut two slits in each pie with a knife. Repeat until all pies are made. Lay wax paper on a baking tray and distribute the pies evenly on the tray. Bake for 15–20 minutes or until they are golden brown. Cool the pies on a wire rack or eat them fresh from the oven. Serve by themselves, with ice cream, with whipped cream, or a simple splash of heavy cream.
Hungry for more? Check out previous Ladybud Magazine recipes here!
Photo Credit: Jessica Catalano