Recipe: Upside Down Strawberry Pie

UPSIDE-DOWN STRAWBERRY MERINGUE PIE

MERINGUE:
3 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/2 cup plus 1/3 cup sugar
1/2 tsp. vanilla
1 (9-inch) baked pastry shell
FILLING:
3 cups fresh strawberries, divided
2 Tbsp. cornstarch
1/2 cup water
red food coloring
1 cup whipping cream (for topping)

MERINGUE:
Beat egg whites with vinegar and salt to soft peaks.

Gradually add the 1/2 cup sugar and vanilla, beating to stiff peaks. Spread on bottom and sides of baked pastry shell.

Bake for 13 minutes at 325 degrees.

FILLING:
Mash and sieve 2 cups of the strawberries.

In saucepan, blend together remaining 1/3 cup sugar and cornstarch. Add water and mashed berries. Cool and stir until mixture thickens and boils. Cool 2 minutes.

Tint with several drops of red food coloring; cool slightly. Spread over meringue; chill until set.

TOPPING:
Whip cream; spread over all. Slice remaining whole berries into fans for the top of pie.