This pie has a lovely, delicate flavor and a light texture. I made the meringue by adding 1/4. tsp of cream of tartar, and this was my only deviation from the recipe and instructions. Usually, I allow the pie to cool before I add the meringue, and I brown it by using the broiler for a few seconds (you must watch like a hawk). The meringue wept and didn't want to adhere to the pie once it was cut, and I think the cooking and cooling directions are the culprits here.
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This pie has a lovely, delicate flavor and a light texture. I made the meringue by adding...