By Melanie Wong
High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. A blue ribbon, gold medal or first place trophy … that’s what I’d like to award this blackberry pie. It’s the best one I’ve ever made in the mountains, and I’ve made quite a few. What makes such a simple, straightforward pie so good? 1. The filling starts with a few minutes on the stovetop to make sure that it will be fully cooked …
Source:: Vail Daily Feed
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