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How do you keep meringue from pulling away from the sides of a pie after it is baked? |
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Answer
Before baking the pie, make sure the meringue is spread over the filling all the way to the crust and over the inside edge of the crust. If it isn't anchored to the crust, it pulls away when it's browned. Be sure the oven is hot enough to brown the meringue quickly - you're putting the pie into the oven to brown the meringue, not to "cook" anything.
Additionally, according to Alton Brown, when the meringue is spead, the filling must be hot. He says this will cook the meringue slightly. If the filling is cool, a layer of water forms in between and the meringue slides around.
First answer by KathyBee. Last edit by Magilicutty. Contributor trust: 1 [recommend contributor]. Question popularity: 37 [recommend question]
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