My great-grandmother's pie crust recipe failed me for the first time ever.

I was making her famous apple pie for a church potluck on Sunday, and the crust turned out tough and chewy instead of flaky. I've made it a hundred times, but this time the dough just wouldn't come together right. I think my new kitchen in this dry Colorado air might be the problem, as the flour felt different. Has anyone else had a family recipe just stop working when you moved or changed something simple?

3 comments

3 Comments

nathanwalker24d ago

Altitude changes can totally ruin a recipe's chemistry.

allen.cole24d ago

Ever try adding a bit more flour?

eva66614d ago

Nathan's right, it's a real pain. I had to cut the sugar by almost a quarter and add an extra egg when I moved. Allen.cole's flour tip is good, but for me adjusting the leavening was the key fix.