I'm hoping someone can help me with this. Almost everytime I make a pie with a meringue, the meringue ends up pulling away from the crust. I always, always make sure that I've created a good seal all the way around, but it still keeps happening.
It's gotten to the point that it's become a joke around here. My husband says that my pies look like they're wearing little toupees.
Can someone please tell me what I'm doing wrong? We have a storm front moving into our area, could it be a humidity problem?
Do you add cream of tartar to your egg whites? That's supposed to make them stronger, fuller and more supple. Theoretically, then they won't pull away from the crust as the natural shrinking occurs during the cooling process.
That's the only hint I know. If you're already using CT, then I'm stumped.
Well I don't make lemon merainge so I can't really explain myself but I do have a suggestion. Alton Brown on the food network did a pie show on his program Good Eats where he specifically talks about lemon merainge pie and why the pie pulls away from the filling. I saw the show but becasue I don't make that pie, didn't really internalize the info. I checked his book as well (yeah, I love ALton Brown) but it didn't give the info. On the food network site they have the recipe he used on the site so you could compaire the recipe to yours and see if there are any real differences in the technbique, if not, email food network for a transcript of the show or a date that that episode (I Pie) will be reaired. Here is the link to the recipe
http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_31014,00.html
Good Luck 
I did a search and found this information
http://whatscookingamerica.net/Eggs/perfectmeringue.htm
I remember reading somewhere else that you need to make sure that you put the meringue on while the pie is hot.
Hope that helps!
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