Loowaters, you mentioned you're using a different formulation with more oil. The last two pies I made with my current formulation, I had sticking on the bottom despite using a fair amount of oil (or what I thought was a fair amount of oil). This is regardless of bake temperature or time -- I've been baking at 450F on a stone, steel, well seasoned pan (see previous posts with pics). I tried lightly baking it and it still stuck. Suggestions, folks?