BC Strawberry Streusel Pie

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  • Filling:
  • 5 cups (1.25 L) BC STRAWBERRIES, washed, hulled and halved
  • ¼ cup (50 ml) granulated sugar
  • ¼ cup (50 ml) instant tapioca
  • 2 Tbsp (25 ml) butter
  • ½ tsp (2 ml) cinnamon
  • 1 Tbsp (15 ml) fresh squeezed lemon juice
  • ½ tsp (2 ml) vanilla
  • Streusel Topping:
  • ½ cup (125 ml) brown sugar
  • ½ cup (125 ml) chopped pecans
  • 1/3 cup (75 ml) all purpose flour
  • 1 tsp (5 ml) cinnamon
  • 2 Tbsp (25 ml) butter, melted
  • 1 – 9" pie shell, baked

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.