Time Required: 20 Hours 30 Minutes

Yields 8 Slices

What You Need:

• 9-inch pie dish
• 2 sheets of refrigerated pie crusts
• 4 cups fresh cherries, pitted
• 1 cup sugar
• ½ cup CannaFlour
• ¼ cup CannaButter, melted
• ½ teaspoon vanilla extract
• 1 teaspoon sugar
• wire cooling rack

Steps:

1. Press one pie crust sheet firmly into the bottom of the pie dish and up the sides of the pan.
2. Trim the edge of the dough with kitchen scissors; leave 1 inch of dough to hang over edge of pan. Set aside.
3. Stir together the cherries, sugar, CannaFlour, CannaButter, and vanilla extract.
4. Transfer the cherry filling mix to the dough-lined pan.
5. Place the second pie sheet over the filled pie. Trim edges appropriately, leaving 1 inch of dough hanging.
6. Fold the edge of the top layer of dough under the edge of the bottom layer of dough. Pinch dough sheets together to seal.
7. Cut 6 slits on the top of the dough to allow steam to escape.
8. Put the uncooked pie in the refrigerator to firm the dough. (about 20 minutes)
9. Preheat oven to 375 degrees.
10. Remove pie from refrigerator and bake the pie in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbling.
11. Transfer pie to a wire rack and sprinkle with remaining teaspoon of sugar. Let cool to completely set for at least 1 hour before serving.