If you are using a homemade pie crust, make this first. If you are using a store-bought crust, pull the crusts out of the refrigerator and allow the crust to come to room temperature for at least 15-20 minutes.

Preheat oven to 425°F. Coat a large baking sheet in foil and set aside.

In a small bowl whisk together 1 cup of cannabis sugar with the corn starch, tapioca flour, cinnamon, ginger, nutmeg, and cloves until well incorporated. Set aside.

In a large bowl mix the apples with lemon juice until well coated.

Add the dry ingredients to the apple mixture and mix well until all of the apple slices are evenly coated. Set aside.

Place one pie crust in a 9-inch glass pie dish, center accordingly, and press the crust against the sides and bottom of the dish.

Carefully add the reserved apple filling and spread evenly. Dot the top with the diced cannabutter.

Place the second crust atop the pie filling and center accordingly. Using your forefingers and thumbs, pinch the crust to seal and create a scalloped edge all the way around. Trim any excess crust if needed.

Cut four slits into the top of the crust, or make cutouts before step 8 using a cute cannabis cookie cutter.

In a small bowl, whisk together the egg and water.

Brush the pie crust with enough egg wash to coat the top and sprinkle with the reserved 1 teaspoon of cannabis sugar.

Cover the edges of the pie with a strip of aluminum foil to avoid excessing browning.

Place the pie on the reserved foil-lined baking sheet (to catch possible leaks) and place it in the oven to bake for 15 minutes.

After 15 minutes, reduce oven temperature to 375°F and continue cooking for an additional 50-55 minutes.

When the pie is golden brown and the filling is bubbling, remove from the oven and place on a cooling rack.

Let cool approximately 30 minutes before serving.