Beth, that's another issue, and one I'm not sure how to counteract. The filling is shrinking overall due to the egg protein contracting, and that shrinkage, even if there's not enough to crack the pie, is still enough to pull it away ever so slightly from its crust — just enough for the crust to detach itself once the pie is on the plate. I wonder if brushing the inner crust with egg white or sprinkling it with sugar, either one of which would then ostensibly become "glue-like" as the pie bakes/cools, would help? PJH

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