High-altitude pecan pie
November 24, 2021 7:15 PM   Subscribe

I am making pecan pie and forgot to reduce the sugar for high altitude. How bad is this?

I am making pecan pie with the recipe on the back of the corn syrup bottle. High-altitude adjustments say to:
* Bake at 325 instead of 350.
* Reduce the sugar from 1 cup to 2/3 cup.
* Use 3 Tbsp. butter instead of 2 Tbsp.

I forgot to reduce the sugar. Most of the other ingredients are already mixed together. Will this turn out OK? Should I follow the other high-altitude adjustments?
posted by NotLost to Food & Drink (3 answers total)
Liquid boils off faster at high altitude, so that's what those adjustments are countering for. Less liquid in such a sugary mixture is going to make the sugar crystalize harder. If you haven't already started baking I might pop a little more butter into the mix.

Worst case scenario is that instead of gooey slop inside it might be grainy and firmer.
posted by phunniemee at 7:56 PM on November 24 [1 favorite]

I would definitely follow the other adjustments, especially the lower temp. And keep an eye on it, make sure you get it out the second it's done so it doesn't get too candy-like.
posted by HotToddy at 8:10 PM on November 24

Response by poster: Thank you. I have made the two other adjustments, and the pie is baking now. We will see how everyone likes it tomorrow.
posted by NotLost at 8:59 PM on November 24

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