Baking at high altitude
Help!!! I just recently moved to Divide, CO the altitude here is a little over 9000 feet. I have cooked and baked all my life. I consider it good therapy. Since moving here, I can bake an apple pie once and it will turn out good, the next time it will be very watery. I always test a piece of apple to see how tart they are so I can adjust the amount of sugar same thing with corn starch, if the apples are very wet I use more corn starch. The other thing I am finding is that pumpkin bread, (the same recipe I've been using for years) will sink in the middle in the last 3 minutes of bake time.
Any advice will be appreciated