Updated: Jul 30
This savory pie is one of our favorite easy recipes for cooking with cannabis at home. It's a great recipe to use during the summer months, when tomatoes are at their peak quality. We use an almond flour pie crust to keep the carb count down.
The infusion of THC (or CBD) comes from the use of CannaButter (Cannabis Infused Butter) in the almond flour crust.
We use our own Get Baked Edibles CannaButter for this recipe. If using our CannaButter as instructed, the each serving will deliver 22.5 mg of THC, enough to deliver most semi-experienced users a nice high!
Link to purchase our CannaButter: https://www.getbakedediblesshop.com/product-page/infused-clarified-cannabutter-indica-sativa-hybrid
If you need more (or less) THC, you can always add more CannaButter, and reduce (or increase) the amount of plain, unsalted butter accordingly.
Almond Flour Crust
- Butter or Pam, to grease pie dish
- 2 cups almond flour
- 1/2 tsp xantham gum
- 1/2 tsp salt
- 3 tablespoons CannaButter (To order: https://www.getbakedediblesshop.com/product-page/infused-clarified-cannabutter-indica-sativa-hybrid)
- 1 large egg, beaten
- 4 medium tomatoes, peeled and sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 10 fresh basil leaves
- 1/2 cup chopped scallions (green onions)
- 2 cups shredded cheese- we recommend cheddar, mozzarella, monterey jack or gruyere
- 3 slices bacon, cooked and crumbled
- 2/3 cup mayonnaise
- 2 Tablespoons grated Parmesan, Romano or Asiago cheese
- dried beans or pie weights
- pie dish
- kitchen knife
- cutting board
- measuring spoons and cups
- 2 mixing bowls
- plastic wrap
Prepare The Crust:
1/ In a small bowl, mix dry ingredients. Add the melted CannaButter and egg and mix until moistened.
2/ Shape the dough into a ball. Cover with plastic wrap, refrigerate for 1 hour
3/ After an hour, preheat oven to 350 degrees. Grease pie dish.
4/ Transfer the dough into the pie dish. Use your fingers to press the dough into the pie dish in an even layer. Use a fork to poke holes throughout the crust.
5/ Cover the crust with tin foil. Pour pie weights or dried beans atop the foil (image below).
6/ Parbake the crust for 12 minutes.
7/ Remove the foil and pie weights. Allow the crust to cool to room temperature.
Prepare the Filling:
1/ Sprinkle 1/2 tsp of salt on the tomato slices. Place the tomato slices in a colander or strainer. Allow them to dehydrate for 10 minutes.
2/ Use a paper towel to dry any excess moisture on the tomato slices. Aim to remove as much moisture as possible, in order to maintain the crispness of the pie crust.
3/ Layer the tomato slices, basil, and scallions pie atop pie crust. Season with the pepper.
4/ In a small mixing bowl, combine the grated cheese(s), bacon and mayonnaise.
5/ Use a spoon to spread evenly atop the tomato mixture.
6/ Sprinkle the grated cheese atop the mayonnaise mixture.
7/ Bake for 25 minutes, or until top is lightly browned.
8/ Allow to cool for at least 15 minutes before slicing.
9/ Serve warm or at room temperature.
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