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It may be that there is an unwritten/lost step of putting the pie in the oven for long enough to just set the liquid, before the topping is spread. That's certainly how I do lemon or lime custard pies with a topping.


I can offer an example from work experience. When making flatbread, I shared this with a co-worker. We were docking the rounds to keep them from puffing up like little pillows, for this we want flat breads that are flat. Docking correctly allows for small "pillows" of air, yet the overall product does not rise much. I baked one without docking to demonstrate ...

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