INGREDIENTS:

1 unbaked 9″ pie crust
2 tbsp. butter
1/3 c. firmly packed light or dark brown sugar
1/2 c. chopped pecans

DIRECTIONS:

Bake crust in preheated 425 degree oven, 5 minutes. Combine butter and sugar in small heavy pan, constantly stir over moderate heat until sugar has melted and mixture bubbles. Remove from heat; stir in pecans. Spread evenly in crust, return to 425 degree oven, bake for another 5 minutes. Remove to wire rack; let cool while preparing filling. Reduce oven heat to 375 degrees.

INGREDIENTS:

PIE:

1 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. Karo syrup (white)
1 c. water
3 tbsp. strawberry Jello

CRUST:

1 1/2 c. sifted flour
1/2 c. oil
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk

DIRECTIONS:

Mix crust. Sift flour; add oil, salt, sugar and milk. Blend well. Press in pan with back of spoon. Bake at 400 degrees until brown.

FILLING: In heavy saucepan add sugar, cornstarch, Karo and water. Bring to boil until thick and clear. (You may add red food coloring.) Set off fire and add 3 tablespoons Jello. Let cool. Add 1 quart cleaned and drained strawberries (fresh). Pour into crust and refrigerate. May also use peaches, pineapple or lemon.

INGREDIENTS:

CRUST:

Scant 1/2 c. melted butter
1/2 c. brown sugar
1 c. flour
1 c. quick oats

DIRECTIONS:

Mix together as for crumb crust and pat into pie pan. Save 1/4 cup of mix to sprinkle on top. Use 1 can cherry pie filling or following recipe:

Drain 1 (#2) can sour pie cherries. To juice add 3/4 cup sugar and 4 level tablespoons of cornstarch. Blend smooth and cook until thick and clear, stirring constantly. Add cherries, dash of salt, and 2 teaspoons fresh lemon juice. Mix and pour into crust. Top with crumbs and bake at 375 degrees until bubbly. Serve cool, with vanilla ice cream, whipped cream, or plain.