| |
|
| What You Need: |
|
|
|
4 egg whites
4 egg yolks
1 cup sugar
1 tablespoon flour
1 teaspoon ground cinnamon
˝ teaspoon ground cloves
˝ teaspoon ground nutmeg
3 tablespoons distilled white vinegar
2 tablespoons bourbon or dry sherry
1 tablespoon butter, melted and cooled
1 cup finely chopped pecans
1 cup seedless raisins
A 9-inch short-crust pastry shell partially baked and cooled
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°F. With a wire whisk or a rotary or electric beater, beat the egg. whites until they are stiff enough to stand in unwavering peaks on the whisk or beater when it is lifted from the bowl.
|
2. In a separate bowl but with the same beater unwashed, beat the egg yolks to a froth. Combine the sugar, flour, cinnamon, cloves and nutmeg in a sifter and sprinkle them over the yolks about ˝ cup at a time, beating well after each addition.
|
2. Beat in the vinegar, bourbon or sherry, and cooled melted butter and, whenthey are thoroughly incorporated, stir in the pecans and raisins. With a rubber spatula, scoop the egg whites over the egg-yolk mixture and fold them together gently until no trace of white remains.
|
2. Pour the filling mixture into the pie shell and smooth the top with the spatula. Bake in the middle of the oven for 25 to 30 minutes, or until the top is puffed and delicately browned and the filling remains firm when the pie is shaken gently.
|
|
4. Cool the Osgood pie to room temperature before serving.
|
|
| |
| Serving Size: one 9-inch pie |
|
|
| |
|
|
|
|
|
|
