Ask the Test Kitchen
Each time I make a pie with meringue topping, a clean liquid develops underneath the meringue that causes the crust to get soggy. What reasons this and is there a solution? —A.E. Bossier City, LouisianaWeeping (the watery layer between the meringue and the filling) can occur when the meringue is located on a cold or warm filling after which browned in a moderate oven. Basically, the meringue isn't always cooked completely. To prevent this, vicinity the meringue over hot filling. Either keep the organized filling warm in a saucepan till you are geared up to fill the crust…or reheat the filling in a saucepan over low warmness till it's far heated through. Pour the hot filling into the crust, at once unfold with the meringue and bake.
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