Ingredients
1-1/2 cups sugar1/4 cup all-purpose flour1 teaspoon ground nutmeg1 teaspoon ground cinnamon2 cups chopped fresh strawberries1 cup chopped pecansPastry for double-crust pie (9 inches)1 to 2 tablespoons butter
Preparation
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.
