OSGOOD PIE
This is a good homecoming or cookout pie! I have not made it myself, but have had it at homecomings! Hope you enjoy!
Provided by Bobtail
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees.
- Beat egg yolks until light and thick.
- Sift spices with sugar.
- Add to the yolks.
- Add pecans, raisins, butter and vinegar.
- Beat egg whites until stiff.
- Fold egg yolk mixture into the egg whites.
- Pour into unbaked pie shell.
- Bake 10 minutes at 400 degrees, then reduce to 350 degrees for about 25 minutes.
Nutrition Facts : Calories 293.4, Fat 15.2, SaturatedFat 3.6, Cholesterol 56.7, Sodium 145.7, Carbohydrate 37.5, Fiber 2, Sugar 24.6, Protein 3.9
OSGOOD PIE
Yellow raisins and pecans. This makes a very tasty "hand pie." My mother used to make this when I was a kid. Eggs were 15 cents per dozen, butter 15 cents per pound. She considered this expensive, and only made this for special occasions--church socials etc. My mother never cut this pie smaller than quarters.
Provided by Wally Glasgow
Categories Fruit Pies
Yield 16
Number Of Ingredients 9
Steps:
- Cream together butter and sugar. Mix in egg yolks, and then the spices. Fold in the fruit and nuts.
- In another bowl, beat egg whites until firm. Fold into fruit and nut mixture. Divide into two pie shells.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 38.5 g, Cholesterol 77 mg, Fat 21.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.1 g, Sodium 158.8 mg, Sugar 30.7 g
TEXAS OSGOOD PECAN PIE
Make and share this Texas Osgood Pecan Pie recipe from Food.com.
Provided by Olha7397
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pastry using 9-inch pie pan.
- Heat oven to 325°F
- In large bowl, beat sugar and margarine at medium speed until light and fluffy.
- Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
- In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
- Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
- Pillsbury The Complete Book of Baking.
Nutrition Facts : Calories 576, Fat 39.5, SaturatedFat 10.6, Cholesterol 136.3, Sodium 295.6, Carbohydrate 52.6, Fiber 2.9, Sugar 36.6, Protein 6.9
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- Beat egg whites (at room temperature) until stiff peaks form. Gently fold into raisin-pecan mixture. Pour mixture into pastry shell. Bake at 350° for 50 minutes. Cool before slicing.
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