BC Strawberry Streusel Pie

• 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.