I beat the egg whites still stiff. I add simple syrup (2-1/sugar-water), a tad of vanilla and cream of tartar until shiny and fluffy. I spread the meringue on hot pie filling, and bake 15-20 mins on 350 until brown and toasty. But after about two hours of cooling, my pie is filled with sugary watery syrup that makes my crust soggy. The meringue is pretty, but the crust is not. HELP!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)