Osgood Pie
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Betty Eakins | 📂 Category: Desserts A delightful traditional pie featuring a rich spiced filling with pecans and raisins. Topped with a fluffy meringue-like whipped egg white finish, it bakes to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 16 servings |
🔪 Key Equipment
- Mixing bowl
- Pie plates
- Electric mixer
Ingredients
Filling and Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Eggs | Separated |
| 2 cups | Sugar | None |
| 1 cup | Pecans | Chopped |
| 3 tsp | Vinegar | None |
| 1 tsp | Cloves | Ground |
| 1 tsp | Cinnamon | Ground |
| 1 cup | Butter | Melted |
| 1 1/2 tbsp | Flour | None |
| 2 | Pie Shells | Unbaked |
| 1 cup | Raisins | None |
Instructions
Step 1: Preparation
- Separate the 4 eggs, setting the egg whites aside in a clean bowl.
- Mix together the remaining ingredients: 2 cups sugar, 1 cup pecans, 3 tsp vinegar, 1 tsp cloves, 1 tsp cinnamon, 1 cup butter, 1 1/2 tbsp flour, and 1 cup raisins along with the egg yolks.
Step 2: Meringue and Baking
- Beat the set-aside 4 egg whites until they are stiff.
- Gently fold the beaten egg whites into the mixture.
- Pour the filling into the 2 pie shells.
- Bake at 350°F for 30 to 45 minutes until set and golden brown.
💡 Make-Ahead & Storage: Bake completely and store at room temperature for a day, or cover and refrigerate for up to 3 days.
Original Recipe Scan
