The crust for this pie is incredibly simple in terms of ingredients - it's a basic shortening crust with flour, a bit of sugar and salt, shortening, and cold water. I frequently make crust by hand, but have taken to using the food processor on occasion. It may take away from the authenticity of it, but it makes the process (get it?) go much more quickly.
|I'm usually not this organized. . .|
|ready for the oven!|
The results? Pretty darn good, perhaps even oh-so-good, considering I don't absolutely love raisins. I don't know how to best describe it - a crispy self-crust over a spongy/custardy raisin-pecan-spice filling. At least mine is :) The crust is nice and flaky. The filling is sweet, so I will probably cut down the sugar next time, but is a nice combination of crispy top and custardy base. It's a pleasant change from the fruit pies that I have almost exclusively baked prior to this little adventure. And hopefully will live up to its "better the next day" reputation - I hear pie makes an excellent breakfast!
AND, whilst searching for Osgood Pie on the internet, I happened across a Pie of the Month Club. What a great start to Year of the Pie!