Upside-Down Strawberry Pie

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 8

Strawberry pie, but with the crust on top; this is such a great way to use up little bits of pastry after you’ve cut out small shapes, or of course, you could use regular pie crust or even puff pastry cut into cute shapes. 

4 cups strawberries, hulled and quartered 

½ cup brown sugar

¼ cup instant tapioca or 3 Tablespoons cornstarch 

1 lemon, zested and juiced 

2 Tablespoons strawberry liqueur such as Creme de fraise, optional 

2 Tablespoons butter, melted 

1 teaspoon vanilla 

½ teaspoon cinnamon 

Salt, a pinch 

2 Tablespoons raw sugar, for sprinkling

Pie pastry scraps, pastry, puff pastry

Preheat oven oven to 375°. Mix strawberries in a mixing bowl with brown sugar, instant tapioca, cinnamon, salt, lemon zest and juice, melted butter, vanilla, and strawberry liqueur, if using. Spread into a nine or 10 inch pie plate (or I used a heart shaped cake pan). Sprinkle pieces of pastry scraps on top, then sprinkle with a tablespoon of sugar, or top with a round of pie pastry, homemade or store-bought is fine, or even puff pastry, and tuck around the fruit. Bake for about 45 minutes, you should be able to see that the filling is thickened around the edges, and the pastry will be a lovely golden color. Allow it to cool before slicing and serving.