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Article: High-altitude pecan pie puzzle solved
- Article from:
- The Gazette
- Article date:
- December 28, 2005
- Author:
CopyrightCopyright 2005 The Gazette. Provided by ProQuest LLC. (Hide copyright information)
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Jerry Hall, I feel your pain.
I, too, had problems making pecan pies in Colorado Springs, so I
knew exactly what you were talking about when you sent me the
following e-mail:
"I gave up trying to bake pecan pies in Colorado Springs because
of (apparent) hightude problems. Even the classic pecan pie recipe on
the Karo syrup bottle that is so easy at lower attitudes doesn't work
for me here. I usually use the Pillsbury folded pie crusts and
suspect this may be part of the problem. The pie filling seems to get
beneath the crust in spite of all attempts to be sure the 'fold
cracks' are sealed. Also, in Breckenridge last week, a daughter-in-
law attempted a pecan pie and most of the filling ...