Strawberry-Pecan Pie Recipe photo by Taste of Home
Strawberry-Pecan Pie
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 8 servings.
I stock up on locally grown berries for treats like this pie that pairs strawberries with pecans. The recipe received a ribbon from the Strawberry Festival food show in nearby Poteet. —Becky Duncan, Leming, Texas
Ingredients
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1-1/2 cups sugar
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1/4 cup all-purpose flour
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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2 cups chopped fresh strawberries
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1 cup chopped pecans
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Dough for double-crust pie
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1 to 2 tablespoons butter
Directions
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1.
In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
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2.
On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Dot with butter.
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3.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
Nutrition Facts
1 slice: 529 calories, 26g fat (8g saturated fat), 14mg cholesterol, 215mg sodium, 72g carbohydrate (41g sugars, 3g fiber), 4g protein.
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