Thursday, November 22, 2007
Osgood Pie
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.
Osgood Pie
makes two pies
Preheat oven to 475.
Mix together:
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
Fold in:
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.
THAT looks totally amazing and so yummy!
Comment by reddirtroad — November 22, 2007 @ 12:25 pm
It's weird, where i come from we call this pecan sugar pie and everyone eats it everywhere, cuz it's available everywhere. Kind of like butter tarts. Did I mention I'm from Canada? :)
p.s-totally in love with you site, but not in a i'm-stalking-you-way.
Comment by The Queen — November 22, 2007 @ 1:04 pm
Any chance you've saved a piece so we can get a side-on slided view? Just want to see what the inside looks like, the outside looks beautiful!
Comment by Haven — November 22, 2007 @ 4:44 pm
Here's an older entry about osgood pie in which she posted a side-on view. I've made it and it's very good.
http://www.notmartha.org/archives/2002/12/23/86450611/
Comment by ico — November 22, 2007 @ 6:11 pm
can the recipe be cut in half and just make 1 pie?
Comment by Storme — November 22, 2007 @ 11:39 pm
i was going to say that this reminds me of my mom's butter tart pie... and i'm also from Canada originally. just reading the ingredient list is making me hungry, i'll have to do some baking later today.
Comment by Krista — November 23, 2007 @ 5:41 am
Storme - Yes, you won't throw off any balances by cutting the recipe in half.
Krista and The Queen - Oh, thanks, I'd never heard of sugar tarts before. I think I'll have to research the family tree of all these pies.
Comment by megan — November 23, 2007 @ 8:59 am
I have never heard of this pie...do you know anything else about the backstory? I love all of that stuff.
But MOST importantly, it looks really tasty! I'm so bookmarking this baby.
Comment by Cakespy — November 24, 2007 @ 5:20 pm
I suppose if I had to admit it, I'd say I like pie OK, but I'm a cake girl. I'm even writing a book about it (for Simon & Schuster, even!), but I may look to you for your thoughts on pie v. cake, if that's OK.
Meantime, I tagged you. It's totally optional, of course, but I do like your blog and will put you in my bookmarks so that I can keep up. I'm not martha, either. Who is? Except Martha.
Comment by dogfaceboy — November 25, 2007 @ 5:58 am
I was watching the Food Network and they stated the two most popular pies, for Thanksgiving, are pumpkin and apple!! Not so much down here. In Texas its pumpkin and pecan pie, which is very tasty and looks alot like this pie with out the top crust. looks yummy. well give it a try. Prehaps closer to Christmas...were all pied out over here.
Comment by jackie — November 25, 2007 @ 7:29 am
My Mimi (Grandma) makes something similar in a mini form called taffy tarts. I've been told this recipe is from our french canadian ancestry.
Comment by Brook — November 26, 2007 @ 8:16 am
Did you, by chance, use the "Vodka Pie Crust" recipe from CI that you mentioned in an earlier post? I used it this Thanksgiving for all of my 12 pies (yeah, I know!) and it was the BEST crust I've ever worked with or tasted... Easy (even for the "pastry challenged")to prepare, more simple to work with than the store-bought refrigerated type, and tastier than "old fashioned" crust. It just doesn't get any better!
Happy Holidays!
Comment by Anne P. — November 26, 2007 @ 8:37 am
Interesting, I've never heard of this. What does the vinegar do?
Comment by mjoe — November 26, 2007 @ 12:32 pm
a resounding thanks for the recipe- I made it for Thanksgiving (last year) and it was delicious. mmmmm.
and Storme: yes, you could make one pie, but WHO WANTS JUST ONE PIE? :)
Comment by nadarine — November 26, 2007 @ 7:14 pm
I usually would want more of anything that's good, but I'm staying with my Dad who will gobble this up and I was thinking the less around at one time the better for his arteries!
Comment by Storme — November 29, 2007 @ 5:21 pm