I need help! I cannot make a pie without it forming liquid in the pie. I don't even know where the liquid is coming from. No matter what recipe I use this always happen to me. My pie crust looks great , and my filling gets to the right consistency and my merinque looks perfect. But within 30 minutes I have this liquid that is more than just a weeping merinque. I have tried both ways by putting merinque when it is cool and when it is warm. Please help !!!

Is this a cooked filling poured into a pre-baked shell? If so, are you allowing the filling to cool before pouring into the shell? It has been my experience that if you pour hot filling into the shell, cover that hot filling with meringue then add more heat to set the meringue, you're going to get "puddle pie".

Are you using frozen pie shells and sticking them in the oven without letting them thaw?

I am pouring hot filling into the pie shell and then immediatly making the merinque . I am surely getting puddle pie. thanks so much for the advice

Maybe this will help.

http://whatscookingamerica.net/Eggs/perfectmeringue.htm