Open-faced Strawberry Pie Filing
Prep time: 
Cook time: 
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Ingredients
  • 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
  1. Prebake a pie crust. I used almond flour for mine since it's gluten free and paleo.
  2. While crust is baking, use a paring knife to hull strawberries. Then slice vertically to get pretty slices.
  3. Set aside one cup of strawberries, sprinkle the other four cups with tapioca flour.
  4. In a saucepan, combine the strawberries with the tapioca flour, honey, water, and lemon juice.
  5. Stir and simmer until it thickens to a watery jelly like consistency. Then add filing to pie crust.
  6. 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