Last night I successfully made an Osgood pie from my family’s recipe! I tried this last year, but I didn’t have an oven thermometer and I didn’t know my oven was heating about 70 degrees hot, which made for a rather burnt pie (and everything else). My family had Osgood pie at the holidays along with pumpkin and apple, and I thought it was a regular holiday food until I was in my teens. According to Scott it may be one of those aquired tastes, but if you want to try the recipe follows.
The top is crunchy, as the pie bakes it separates into layers. The recipe is really easy, you just mix it together and pour it in a premade crust and it does the rest.
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)
whites of 4 eggs, beaten stiff
Makes 2 pies. — Put in unbaked pie shell (just the bottom)
This recipe’s cooking instructions were originally written for a wood-burning stove (in the Ozarks) and went: “Stoke the stove up for a hot temperature, put the pie in, and let the fire die down to medium.”
Now we just say — preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.