Check in each week for new recipes and other helpful cooking advice. Dear Kelly, The area of the country you live in can make a big difference when making pies, cakes and candies. Humidity will affect these types of foods. The problem you described can be caused by dampness. I grew up in the South, where it was often damp and humid, and I would try to make certain foods on days when it was not so damp.
Air conditioning helps too.
When I make a base for a pie, I always make sure the filling is well-cooked, and then well chilled. Then I take the whipped cream or egg whites and carefully fold into the mixture, fill the shell, and chill again. Keeping your pies well refrigerated will help prevent runniness. Sometimes if you over beat egg whites they will weep. Instead, whip them until they're stiff, but not dry, and carefully fold them into the mixture.