Streusel Berry Tart

• 1 package, (15oz.) of Pillsbury refrigerated pie crusts softened as directed on the package, or make 2 recipes of my crust #34
• 1/2 cup pecan halves, divided
• 2 tbsp. sugar
• 1/4 tsp. cinnamon
• 1 container strawberries hulled and sliced
• 1 can Comstock/Wilderness Cherry Pie Filling

Preheat oven to 400 degrees.  Lightly sprinkle a pizza stone with flour or you can use a pizza pan.  Unfold one crust and place in the center of the stone or pan.  Roll or press to within 1 inch of the pan or stone.  Grate 1/4 cup of the pecans over the crust to 1 and 1/2 inch of the edge.  Hull strawberries and slice and arrange in a single layer over the nuts.  Spoon pie filling over the berries.  

For the streusel, coarsely chop the remaining pecans and combine with sugar and cinnamon and mix well.  Cut remaining pie crust into 1/2 pieces with a crinkle cutter or other cutter or knife and fold into pecan sugar mix and mix well.  Now add the streusel to the pie and fold the edge of the pie dough up over the filling to form a 1&1/2 inch rim around the pie.  Bake for 3 to 35 min. or until crust is golden brown.  Cool slightly and serve with your favorite whipped topping or a scoop of vanilla ice cream.

ENJOY!!