Texas Osgood Pie

Cuisine, November 1982

45 minutes — 1 9-inch pie

Ingredients

3		eggs (room temperature, separated)
1	cup	sugar
1	tablespoon	all-purpose flour
1	teaspoon	ground cinnamon
1		pie crust [1] (prepared ahead)
1⁄8	teaspoon	ground cloves
2	teaspoon	white vinegar
1	teaspoon	vanilla
1	cup	pecans (finely chopped)
1	cup	raisins (finely chopped)
	pinch	salt
1⁄4	cup	ground pecans (optional)

Instructions

Make Pie Crust (or have ready).

Heat oven to 350F.

Beat egg yolks in large bowl until thick and creamy, about 5 minutes. Combine sugar, flour, cinnamon, and cloves in small bowl; add to egg yolks in small additions, beating well after each. Add vinegar and vanilla; mix well. Stir in finely chopped pecans and raisins.

Beat egg whites in clean bowl with clean beaters until foamy; add salt and beat until whites are stiff but not dry. Fold whites into egg yolk-sugar mixture. Spoon filling into partially baked pie shell; smooth top with spatula. Bake pie until top is puffed and brown, 25 to 30 minutes. Remove to wire rack; let cool to room temperature. Sprinkle with ground pecans, if desired, before serving.