to whom this recipe is attributed, (and who notes that this recipe has been in her family 'a long time'), you may add a drop or two of red food colouring which apparently will pretty up the look of the pie. These days we tend to baulk at food colouring unless its absolutely necessary, but... well, it's just a little bit, so I might
try it. I want my pie to look nice.
long before anyone can remember. And according to my research, some folks think it turns up most often in Texas cookbooks, but I haven't gone through a whole bunch of Texas cookbooks looking for it, so I'm just spreading folklore here. Speaking of folklore, the Osgood Pie could have got its unusual name three ways:
|Grapejuice, not vinegar|
|In they go!|
|cinnamon, cloves, allspice - heavenly!|
So if Osgood Pie did orgininate in the Ozarks, more power to it... look where it is today!
The ingredients all come together easily; once this is done, pour into an unbaked pie shell. Bake at 400F/200C 'to start', but then lower the temperature to 375F/190C - 350F/180C. My oven is quite a 'hot' (fierce-ish) oven, so I am baking at 350F/180C. And I'm assuming that 'to start' would include preheating the oven to 400 F/ 200C, so I have done that. In non-numerical terms, that's start with a quick oven and reduce to a moderate oven. I assume that starting with a quick oven is to brown the pastry (which you will recall is unbaked); from my research, I'm going to allow about ten minutes for this part; then bake at the moderate temp for the rest of the baking time.
Because the recipe doesn't specify exact cooking times,
you need to keep an eye on it.
There is a delicate spicey fragrance as this pie bakes.
The flavor is delicious, although quite sweet.
For a first time effort at making the Osgood, and considering my pie-making skills and experience are almost negligible, I didn't do too bad. My apologies to all those who can make this pie in their sleep! After all, it's all about the journey, right?
And there is always that thought hovering, taking me back to another era to reflect upon how this sweet and scrumptious pie would have been received and enjoyed on a difficult day when the comforting generosity of appreciative neighbors and townsfolk was most welcome.
In spite of it all, no one had any trouble devouring it (although I think a few of those raisins didn't quite make it - and I may be one of the guilty ones).
Footnote: the red food coloring made it in; although I didn't use much for fear of baking a bright pink pie, it did give the mixture a rosy glow!