"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pkg. (15 oz.) Pillsbury refrigerated pie crust 1/2 c. pecan halves, divided 2 Tbsp. sugar 1/4 Tbsp. ground cinnamon 1 c. strawberries, hulled and sliced 1 can (21 oz) Comstock/Wilderness Cherry Pie Filling
Preheat oven to 400ºF. Lightly sprinkle either large round stone or large cookie sheet with flour. Gently unfold one pie crust and place in center of baking stone/sheet; roll within 1" of edge. Grate 1/4 cup of the pecans evenly over crust to within 1 1/2" of edge.
For Streusel, coarsely chop remaining pecans. In mixing bowl combine pecans, sugar and cinnamon; mix well. Cut remaining pie crust into 1/2" pieces (not necessary to unfold crust); add to pecan mixture and mix well.
Hull strawberries and slice. Arrange in a single layer over grated nuts on pie crust. Spoon pie filling over strawberries; sprinkle with streusel. Fold outer edge of pasty up over filling to form a 1 1/2" rim. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly, serve warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.