| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 6 | servings | |
INGREDIENTS
| 1 1/2 | c | Granulated sugar |
| 1/4 | All-purpose flour | |
| 1 | ts | Ground nutmeg |
| 1 | ts | Ground cinnamon |
| 2 | c | Chopped fresh strawberries |
| 1 | c | Chopped pecans |
| Pastry for 9-inch double-crust pie | ||
| 1 | tb | Butter or margarine -; (to 2 tbspns) |
INSTRUCTIONS
Preheat oven to 375 degrees. In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. Line pie plate with bottom crust. Add filling; dot with butter. Top with a lattice crust. Bake for 50 minutes or until crust is golden brown and filling is bubbly. Yields 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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