Osgood Pie

4
Wally Glasgow 0

"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."

Ingredients {{adjustedServings}} servings 348 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Cream together butter and sugar. Mix in egg yolks, and then the spices. Fold in the fruit and nuts.
  2. In another bowl, beat egg whites until firm. Fold into fruit and nut mixture. Divide into two pie shells.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Tips & Tricks
Fran’s Angel Food Pie

See the heart-warming story of an enduring Depression-era gift.

Caramel Pecan Pie

See how to make a nutty, buttery pie with a sweet touch of chewy caramel.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Kjohnson
5/15/2011

This is a great recipe. I made this for someone who had it when they were very little but could not remember what it was called or the ingredients. After some searching, I found this and it was it! I followed the recipe exactly as it was written and had enough filling for two pies. Very sweet! I made sure I took the time to whip the egg whites properly, too.

rhodora
7/30/2006

good pie! very rich and sweet, almost too much so. it only filled one pie crust though, the recipe was a bit misleading.

Kat
8/29/2002

My grandmother used tomake this pie for me and my parents. It is a wonderful recipe. I am happy to find it to make for my family. Thanks.