Yet another birthday celebration...this time it was Caribe's special day and she prefers pie to cake so I decided to make her very favorite...Upside-Down Strawberry Meringue Pie!I stirred together two pastry crusts & baked them. After they cooled I moved right along to the meringue recipe & thought I had vanilla in my hand but as you can see in the above picture I accidently added red fool coloring (which was out on the counter for the filling). When all was said and done, the family decided it was a good mistake!
Upside-Down Berry Meringue Pie:
(for one pie)
3 egg whites
1/2 teaspoon vinegar
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla (or red food coloring)
1 baked 9" pie shell
After the shell has cooled:
Beat egg whites with vinegar and salt until soft peaks form. Gradually add 1/2 cup sugar and the vanilla (or red food coloring), beating to stiff peaks. Spread on bottom and sides of cooled pie shell. Bake at 325 degrees for 12 minutes. Cool on wire rack.
3 cups fresh strawberries
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food coloring (a few drops)
Mash 2 cups of strawberries.
In a saucepan blend 1/3 cup sugar and the cornstarch. Gradually add the water and strawberries. Cook and stir over medium heat until the mixture bubbles and thickens & then cook an additional 2 minutes. Remove from heat and add food coloring. Allow to cool slightly!
Spread over cooled meringue layer and chill until set.
Just an hour or two before serving whip a carton of whipping cream & sweeten to taste, adding vanilla if you desire. Spread the cream over all!
The final cup of strawberries can be used for decorating the pie or plates...be creative.
Our family has delighted in this pie for many years.