A warm slice of apple pie with a scoop of cold vanilla ice cream. A not-too-tart sour cherry pie with a soft, flaky, almond-scented crust. A towering lemon meringue pie with a tart lemony filling and a cloudlike meringue topping. Whether it's a buttery pastry or graham cracker crust, a fruit or chocolate cream filling, or a lattice crust or cinnamon streusel topping
When I teach baking at altitudes above 3000 feet, I am always concerned about whether my New England recipes will perform properly. If you live and bake at high altitudes, you won't be surprised to hear that when I bake in Denver, for example, some of my recipes require no changes at all but others need a variety of adjustments. There are no all-purpose hard-and-fast rules. It is best to try your favorite baked recipes at high altitude once exactly as written to see how they behave before tinkering with them. Most piecrusts and cookies may work perfectly or need just a few more drops of liquid; cake recipes usually need more help.
At 3000 feet above sea level, adjustments must usually be made in baking techniques because of the low humidity in the atmosphere and the decrease in air pressure. The higher the altitude, the more adjustments are needed. Low humidity causes flour to be drier; thus it will absorb more liquid. A recipe may need less flour, or more liquid, to maintain proper consistency. Storing flour in moisture-proof containers does not solve the problem.
Decreasing atmospheric pressure causes gases to expand more easily. In cake baking, decreased atmospheric pressure can have a dramatic effect: The leavening powers of baking powder and soda are infused with such enthusiasm they can cause a cake to rise until it literally bursts--and then collapses. To prevent this, try decreasing the amount of leavening slightly. Meringue toppings and meringue (angel) pie shells as well as angel and sponge cakes depend for leavening upon whipped air, which, like leavening, tends to go too far too fast. The remedy: Whip whites to medium-soft peaks instead of stiff peaks. You can also add strength with a bit more flour and a bit less sugar. And if you increase the ~ baking temperature by 15 to 25 degrees, the batter may be able to set before the air bubbles or leavening gases become too expansive.
As altitude increases, both air pressure and the boiling point of water decrease. At sea level, water boils at 212 degrees F; at 3000 feet above sea level, at 207 degrees F; and at 5000 feet, at 203 degrees F. The result is that more water evaporates during the baking process so baked goods tend to dry out. In a piecrust or cake, this can mean little moisture and comparatively too much sugar, which can weaken cell structure; in extreme cases, this alone can cause a cake to fall. Cutting back sugar and/or adding a little liquid usually helps. If your pastry recipes are disappointing, try cutting back slightly on leavening and sugar and/or add a bit of liquid and a pinch of flour.
For specific recommendations for your altitude, consult the Agricultural Extension Service of a nearby university. Your local library, bookstore, or cookware shop probably stocks hometown cookbooks and surely will be a resource for finding cooks and bakers willing to share practical advice.
GENERAL TIPS FOR ADAPTING SEA LEVEL PASTRY RECIPES TO ALTITUDES ABOVE 3000 FEET:
Reduce the sugar in your recipe 1 to 3 tablespoons per each cup of sugar used
Increase the liquid by 1 to 4 tablespoons
Reduce each teaspoon of baking powder by 1/8 to 1/4 teaspoon
