Justin Wilson Looking Back: Strawberry Pie

Makes two 9 1/2 inch pies


  • 1 pint fresh strawberries, hulled and sliced
  • 3/4 cup of sugar mixed with 1 teaspoon of ground cinnamon
  • 2 cups of chopped walnuts
  • Two 9 1/2-inch unbaked pie shells


Toss the strawberries with the sugar and cinnamon mixture in a medium-sized mixing bowl and let sit, covered, in the refrigerator overnight.

Toast the walnuts in a skillet over a medium fire until they begin to brown.

Preheat the oven to 400 degrees. Divide the strawberries between the pie shells and sprinkle the walnuts over the top of each. Place the pies in the oven for 5 minutes, then lower the oven temperature to 325 degrees and bake for 30 minutes.

Let cool, then place in the refrigerator overnight, or for at least 6 hours, before serving.