 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Relates Becky Duncan of Leming, Texas, I stock up on locally grown berries for treats like this pie, which pairs them with pecans. She's received a ribbon from the Strawberry Festival food show at nearby Poteet. Ingredients:
1-1/2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
2 cups chopped fresh strawberries |
1 cup chopped pecans |
pastry for double-crust pie (9 inches) |
1 to 2 tablespoons butter |
Directions:
1. In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
2. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter.
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 pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
|
|