The New Bakers Dozen
High altitude pecan pie

The The Bakers Dozen: High altitude pecan pie
By maddox on Monday, December 13, 1999 - 07:45 pm: Edit

I live above 7000 ft. and cannot make a decent pecan pie! I would love to be able to make one for the holidays, any suggestions?

By W.DeBord on Tuesday, December 14, 1999 - 09:02 am: Edit

What exactly is not working for you? Is it a taste problem or it's not setting-up?

These are general things I always have to play with(I'm in the midwest): Dark corn syrup makes a better pie than light.

Bake reg. temp. following recipe for crust to set, then turn down oven to 300f after about 25 min.. Cover pie top with foil so it doesn't over brown, then let it bake until set (which could be up to another 1 1/2 hours)you have to bake it till it SETS regardless of the time the recipe calls for.

I also like to use a glass pie dish to see the bottom crust color (which is why I bake at a lower temp.). For instance it may look done on top but when you look at the bottom you'll see that crust is still raw.

I don't know how eggs are affected in altitude. Have your tried adjusting them by adding one more or one less?

By Earl H. Williams on Friday, December 17, 1999 - 08:49 pm: Edit

You will need to adjust the eggs and baking powdre in your recipe.I live in Louisiana and we make the quite often.For a better taste use cane syrup.If you don't like the dark version you can make a light version using Karo light.Or you can use 1/2 if each.I have a recipe for a "Civil War Pecan Pie" that uses sugar and developes its own syrup if you would like it.I can be reached at

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