Filling: Combine strawberries, sugar, tapioca, butter and ground cinnamon in a medium sized saucepan. Stir over low heat until thickened, about 5 minutes. Remove from heat; stir in lemon juice and vanilla. Set aside.
Streusel Topping: Combine brown sugar, pecans, flour, cinnamon and melted butter in a small; stir to blend. Spoon filling into baked pie shell; sprinkle with streusel topping. Place pie on baking sheet; bake at 350°F(180°C) for 45 minutes. Cool on wire rack for 1 hour. Refrigerate overnight. Remove from the refrigerator 30 minutes before serving. Makes 8 servings.
Tree fruits and vegetables have been grown on our Langley farm for more than 75 years. Apples and pears are our main crops, and we specialize in Gravenstein, Orenco, Northern Spy and Bramley apples and Sierra pears. We also grow … Continue reading