I tried out this recipe with no modifications. When I cooked the pie filling in a saucepan, I stirred constantly, cooked it on a medium-low flame and achieved a beautiful non-lumpy mixture. I had no problems with the meringue (although 6TB sugar is way way too sweet, 3 or 4 will be much better). The problem is, the pie never set. It baked about 20 or 25 min at 325 and even though I knew it was still liquid, the meringue was clearly done. The pie filling itself is way too sweet, even for my sweet tooth. Honestly, just too much sugar. I'm not going to give up on it though. Next time, I'm going to 1) cut back on the sugar both on the meringue and the pie filling and 2) use cornstarch to thicken the filling.
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I tried out this recipe with no modifications. When I cooked the pie filling in a saucepan, I...