Recipe: BBQ Caramel Apple Pie

A smoky, spicy apple pie a la mode with goat cheese honey ice cream

Yeehaw! Spice up your Thanksgiving table with an untraditional twist on apple pie. You could have regular apple pie with vanilla ice cream… OR you could turn it up and make a BBQ Caramel Sauce drizzled Apple Pie with a scoop of creamy Goat Cheese Honey Ice Cream. All of it cannabis infused.

If the flavor mashup of this apple pie sounds like a stoner came up with it, yes it me! Trust that the smoky, spice, sweet, creamy flavors and textures will come together like a symphony in your mouth.

This apple pie was originally made for Saucy Chief Executive Cowgirl Tess Melody using her brand’s cannabis-infused BBQ Sauce for a Friendsgiving Dinner with Tommy Chong and Qveen Herby. Let that sink in for a second. Tommy Chong loved this apple pie and I know you will too.

Keep reading and I’ll show you how to make a SMOKED apple pie using my favorite culinary cannabis accessory, a Stundenglass gravity bong infuser.

Photos by Adam Stanzak // Stundenglass

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BBQ Caramel Apple Pie with Goat Cheese Honey Ice Cream Recipe

This is a four-part recipe. Make the pie crust and ice cream at least one day ahead. An ice cream maker is not required for this no-churn ice cream recipe.

DOSING: Makes one 9-inch pie, serves 6-8. Each slice will contain approximately 10-15mg THC, plus CBN. The entire pie contains approximately 84mg THC, with potency varying depending on the size scoop of ice cream, and any additional caramel sauce.

All-Butter Perfect Pie Crust

Makes enough dough for top and bottom of a 9-inch pie

INGREDIENTS:

• 2 1/2 cups all-purpose flour, plus extra for rolling

• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

• 1 teaspoon salt

• 1 teaspoon sugar

• 6 to 8 tablespoons ice water

• One 9-inch pie pan

DIRECTIONS:

1. Mix flour, sugar, and salt -- in a large bowl or in a food processor. Add butter, cut the butter into the flour mixture using a pastry cutter. If using a food processor, add half at a time, pulsing several times after each addition. Pulse to cut in the butter and mix until the texture is like soft wet sand with butter chunks no larger than pea-sized.

2. Slowly drizzle ice water a little at a time. Mix or pulse. Add more ice water a tablespoon at a time until the dough just starts to hold together. Press pie dough to see if it holds together. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Don’t add too much water or your dough will be tough.

3. Gather the mixture and divide the dough into two halves. Knead just enough for the dough to hold together, but don’t over-knead. Press the dough together and form two flat dough disks. This will help when you need to roll it out. You’ll see cold butter chunks/streaks speckling the dough. These small bits of butter will spread out into layers as the crust bakes to create a flaky crust. Wrap each dough disk in plastic wrap, and refrigerate for one hour or up to 2 days.

4. Make the pie crust bottom: Remove one crust disk from the refrigerator and place on a rolling surface between two large sheets of parchment paper. Very lightly flour the dough disk to help it stick less to the parchment. Roll out with a rolling pin on a lightly floured surface to about 1/8-inch thick. As you roll out the dough, if the parchment is getting wrinkled on the dough, peel the parchment off the dough, sprinkle lightly with flour, and continue rolling.

5. Peel the parchment slowly and carefully off the dough on one side. If it’s very sticky, put it in the fridge for a little bit to chill and stiffen. Place the parchment back on top and flip the dough with both parchment papers over. Peel the parchment off the other side. Place a 9-inch pie plate upside-down on top of the dough. Grab the side of the pie plate along with the parchment paper with both hands and flip them right-side up.

6. Take the sides of the dough and lift them gently to fall into the pie pan so that it lines the bottom and sides of the pie plate. Don’t stretch or press the dough down. Use a pair of kitchen scissors or knife to trim the dough to within 1/2 inch of the edge of the pie dish. Tuck the extra dough to make an even crust. If your dough is feeling sticky and gooey, put the pie into the fridge to chill to make the dough easier to handle. Use a fork to prick a few holes on the bottom of the pan, to allow steam to escape during baking. Place the pie crust in the freezer to chill until ready to fill. 

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Goat Cheese Honey No-Churn Ice Cream Recipe

DOSING: The entire batch of ice cream will contain ~64mg THC

INGREDIENTS:

• 1 can sweetened condensed milk

• 1 package (8 oz) goat cheese

• 1 tablespoon honey

• 2 cups infused heavy whipping cream, cold