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THE NEW SMOKER

Strawberry Ruhbarb Canna Butter Pie

I

ngredients

For Crust • 3 cups all purpose flour • 2 1/2 teaspoons sugar • 3/4 teaspoon salt • 2/3 cup chilled solid vegetable shortening, cut into pieces • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces • 10 tablespoons (about) ice water For Filling • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) • 1/2 cup (packed) golden brown sugar • 1/2 cup sugar • 1/4 cup cornstarch • 1 teaspoon vanilla bean paste • 1/4 teaspoon salt • 3 tablespoons melted cannabutter

Let dough soften slightly at room temperature before rolling.) Make Filling: • Preheat oven to 400°F. Combine first 8 ingredients in large bowl. Toss gently to blend. • Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. • Roll out second dough disk on lightly floured surface to 13-inch round. Cut any shapes you like with desired cookie cutter. Spoon filling into crust. Arrange the cookie cut out top and shapes on top of the filled pie.. Fold ends and overhang under, pressing to seal.. • Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Chef Tiffany Friedman

For Glaze • 3 tablespoons melted cannabutter

D

irections

Make Crust Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled.

Chef Tiffany is a lifelong student of the culinary arts. Her goal is to always continue to grow and direct her passion toward bringing people joy. She describes her culinary talent as,“a gift I hope to share with your taste-buds.”

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