Do I need to make any adjustments to this recipe for high altitude baking?

Usually, high altitude baking calls to decrease sugar and/or increase temperature. Since this is a sugar pie I'm wondering if I need to make any adjustments for altitude (above 5,000 feet). Thanks!

Jenny A
  • Posted by: Jenny A
  • November 23, 2020


Miss_Karen November 23, 2020
There is a cookbook called 'Pie in the sky.' By Susan Purdy. She has multiple charts for each recipe. I find it to be a good resource (I live @ 6035') Sometimes I use her recipe for ____ & sometimes I use my own,and look at the charts for tweaking purposes.
Jenny A. November 23, 2020
Super cool! Thanks for sharing, Karen!
Miss_Karen November 23, 2020
You are very welcome. I know it was a huge challenge for me to bake @ high elevation in Colorado Springs instead of Southern California!
Erin S. November 23, 2020
Hello again :)

So our own Emma wrote this handy article last year with lots of helpful suggestions:

There's a great chart in that article based on your elevation, but in short, you're definitely on the right track: reduce sugar (up to 3 Tbl. per cup), add liquid (add 1 - 4 Tbl. per cup), increase oven temperature 15°F to 25°F, and decrease baking time by about 5 minutes (per every 30 minutes called for in a recipe).

Let us know how it turns out!
Jenny A. November 23, 2020
Thanks so much, Erin, for your thorough answer & quick reply! I really appreciate it and will let you know how it goes :)
Stacy October 29, 2021
I just saw this reply a year later but wanted to contribute. I live and bake at 5,000 feet.

While the advice to lower the baking time might work for some cakes or cookies, it does not apply to liquid baked goods like this pie filling. The boiling point of water is 10 degrees lower at 5,000 feet than at sea level. The pie filling can never get hotter than that temperature (202º) so it takes longer for it to bake completely. Even fruit pies take longer to fully bake and set-up at higher altitudes due to their high liquid content. I always place a foil ring around my pies at some point in the baking so that the crust won't over-brown while the filling finishes baking. I have read that custard pies take 2-3 times longer to bake, although this pie is not a true custard as it has no eggs.

Good luck, Jenny! I hope you find success!

Erin S. November 23, 2020
Hi there!

Ooo—great question! I don't personally have any high altitude baking experience, but I'll definitely find someone who does and get back to you!

Speak soon,
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