5 cups of strawberries (set aside 1 cup for top of pie)
2 tbsp of creamy wildflower honey
⅓ cup of water
2 tbsp of tapioca flour (Let's Do...Organic Brand)
1 tsp fresh lemon juice
¼ cup of water
Instructions
Prebake a pie crust. I used almond flour for mine since it's gluten free and paleo.
While crust is baking, use a paring knife to hull strawberries. Then slice vertically to get pretty slices.
Set aside one cup of strawberries, sprinkle the other four cups with tapioca flour.
In a saucepan, combine the strawberries with the tapioca flour, honey, water, and lemon juice.
Stir and simmer until it thickens to a watery jelly like consistency. Then add filing to pie crust.
Add remaining one cup of strawberries to top of pie, so your pie doesn't look too mushy. I like to push the uncooked strawberries down a little, so they get a little of the jelly glaze and fit in with the rest of the strawberries.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/03/open-faced-strawberry-pie-sweetened.html