Strawberry-Pecan Pie

• 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

1. In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently.
2. 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.
3. 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 375u0b0 for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

sugar, allpurpose, ground nutmeg, ground cinnamon, fresh strawberries, pecans, pastry, butter

Taken from www.tasteofhome.com/recipes/strawberry-pecan-pie/ (may not work)