Each time I make a pie with meringue topping, a clear liquid develops under the meringue that causes the crust to get soggy. What causes this and is there a solution? —A.E. Bossier City, LouisianaWeeping (the watery layer between the meringue and the filling) can happen when the meringue is placed on a cold or warm filling and then browned in a moderate oven. Basically, the meringue is not cooked completely. To prevent this, place the meringue over hot filling. Either keep the prepared filling hot in a saucepan until you are ready to fill the crust…or reheat the filling in a saucepan over low heat until it is heated through. Pour the hot filling into the crust, immediately spread with the meringue and bake.