| 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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