When it comes to "putting the pie together" before baking,recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in the world is this possible? You cannot physically "spread" batter on top of a liquid. Ive tried everything. End result still comes out a "swirled" effect, when its supposed to have a "cakey" top, and "moist" bottom. Im lost. Any takers? Ive folllowed the recipe to a "T", and 5 times now, same result. Yes, I would like to ask my great aunt but she passed away years ago.
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