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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?
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nathanwalker6mo ago
Altitude changes can totally ruin a recipe's chemistry.
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allen.cole6mo ago
Ever try adding a bit more flour?
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eva6666mo 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.
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