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Strawberry-Pecan Pie

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.
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 1-1/2 cups sugar
  • 1/4 cup 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


  • In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
  • 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.
  • 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.
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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