High rating for flavor, but I did have a problem with the filling setting up. This could have been how I prepared it. I made filling for 12 servings on the advice of a reviewer who said there was not enough filling for the pie. I used Pillsbury refrigerator shell, which shrunk during baking, so I baked a second shell. Increasing the recipe actually gave me enough filling to use in both shells, so I made one with meringue and one without. The pie without meringue set up nicely and after cooling I placed it in the frig, adding whipped cream when serving. Having never made meringue, I did an internet search on best methods and it came out beautifully. Based on a review here, I placed it on the pie while hot so it would not weep or shrink. After browning, the pie was beautiful. However, after cooling completely, when serving the pie was somewhat runny. It was impossible to serve a solid piece and we ended up spooning it out. The flavor was great, but it was not the end result I'd hoped for. I think it was a mistake to put the meringue on the pie while the filling was hot, as this was the only difference in the two pies and the other one was nice and firm. My internet search found great tips on making meringue: Let the egg whites come to room temp before whipping. Use only a glass or metal bowl. Use superfine sugar and add very gradually after soft peaks appear. Spread over pie filling completely onto the edge of pie shell. I definitely will try this recipe again
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High rating for flavor, but I did have a problem with the filling setting up. This could have...