Love Grandma’s apple pie? This infused apple pie has all the fixings plus a little something special!
2 sheets of refrigerated pie crusts
6 cups apples, cored, peeled, and sliced (Granny Smith, Golden Delicious or Honey Crisp)
1 tablespoon fresh lemon juice
1/3 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups CannaButter, cubed
1/8 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Press a pie crust sheet firmly into the bottom of a pie dish and up the sides of the pan.
Trim the edge of the dough with kitchen scissors, leaving 1 inch of dough to hang over the edge of the pan. Set aside.
Combine the apples and lemon juice in a large bowl, mix well.
Add brown sugar, granulated sugar, flour, cinnamon, salt and nutmeg. Mix well, making sure to coat all the apples.
Transfer the filling mix to the dough-lined pan.
Disperse cubed CannaButter on top of the apple filling evenly.
Place the second pie sheet over the filled pie. Trim edges appropriately, leaving 1 inch of dough hanging.
Fold the edge of the top layer of dough under the edge of the bottom layer of dough. Pinch dough sheets together to seal.
Cut an "X" across the top center of the dough to allow steam to escape, alternatively poke the dough with a fork.
Put the uncooked pie in the refrigerator for 20 minutes to firm the dough.
Preheat oven to 375 degrees.
Remove pie from refrigerator and bake for 1 hour or until crust is golden brown and the filling is bubbling.
Transfer pie to a wire rack and let cool for at least 1 hour before serving.