Strawberry-Pecan Pie
Submitted by agnes47
Fresh strawberries and chopped pecans tossed with cinnamon and nutmeg, baked under a golden lattice crust until bubbling. A Southern-spirited fruit pie that puts a spin on tradition.
YIELD
4 servingsPREP
40 minCOOK
50 minREADY
90 minY’all weren’t expecting pecans in a strawberry pie, were you?
This one takes the classic double-crust fruit pie and gives it a Southern twist. Fresh chopped strawberries get tossed with a full cup of pecans, sugar, flour, cinnamon, and nutmeg, then piled into a pie shell and dotted with butter. A woven lattice crust goes on top, and the whole thing bakes until golden and bubbly.
The pecans toast in the oven alongside the berries, adding a rich, buttery crunch that plays off the jammy fruit filling in a way that shouldn’t work but absolutely does.
Kitchen Tips
- Toss the filling gently so the strawberries don’t break down before they hit the oven
- Weave a proper lattice crust so steam can escape and the filling thickens properly
- Bake until the juices are visibly bubbling through the lattice; that’s how you know the flour has done its job
- Let the pie cool for at least 30 minutes before slicing so the filling sets and doesn’t run everywhere
Ingredients
Directions
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 at 375℉ (190℃) for 50 minutes or until crust is golden brown and filling is bubbly.
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