Happy Thanksgiving, here is my family’s recipe for Osgood Pie. I only recently learned that it’s a take off of traditional Vinegar Pie. It’s one of those foods I grew up eating during the holidays and thought everybody had it. Turns out, not so much. I’ve been enjoying introducing it to people, especially because not everybody likes it (which is ok).
Some versions of this recipe call for beating the butter and sugar together, but we’ve always just tossed everything in there and it’s just fine, and it cuts down on the number of dirty bowls. This pie separates as it cooks leaving a sweet crumbly layer on top, and a gooey layer on bottom. Let it cook to room temperature before eating, it tastes even better the next day.
makes two pies
Preheat oven to 475.
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. alspice
1/4 cup butter (melted and cooled but still liquid)
1 cup raisins
1 cup pecans, chopped or broken
3 Tbsp. white vinegar
4 egg whites, beaten stiff
Pour mixture into two pie shells (just the bottoms).
Put into oven and turn temperature down to 375 degrees. Bake 30 to 40 minutes or until the top is an even, dark brown. Allow to cool to room temperature before eating.