olga_d_ont
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TEXAS OSGOOD PECAN PIE
A thin, crisp meringue forms during the baking of this rich pecan pie, a traditional pie in Texas.
CRUST:
Pastry for Filled One Crust Pie
FILLING:
1 cup sugar
1/2 cup margarine or butter, softened
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vinegar
1 teaspoon vanilla
4 eggs, separated
1 cup chopped pecans
1 cup raisins or chopped dates
TOPPING:
3/4 cup whipping cream, whipped
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
A thin, crisp meringue forms during the baking of this rich pecan pie, a traditional pie in Texas.
CRUST:
Pastry for Filled One Crust Pie
FILLING:
1 cup sugar
1/2 cup margarine or butter, softened
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vinegar
1 teaspoon vanilla
4 eggs, separated
1 cup chopped pecans
1 cup raisins or chopped dates
TOPPING:
3/4 cup whipping cream, whipped
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