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.
Our family loves to farm and produce good food. That’s our motto, but it’s not just words to us. We’ve farmed in the Fraser Valley for five generations and we understand the value of supporting our community. We take care … Continue reading