TEXAS OSGOOD PIE

"A thin, crisp meringue forms during the baking of this rich, chewy pie. It is one of the traditional pecan pies popular with Texans."

1 (15 ounce) pkg Pillsbury All Ready Pie Crusts
1 teaspoon flour
FOR THE 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*
whipped cream (optional, for serving)

Prepare pie crust according to package directions for filled one-crust pie. (Refrigerate remaining crust for later use.)

Heat oven to 325 degrees F.

In large bowl, cream sugar and margarine at medium speed until light and fluffy. Add cinnamon, cloves, vinegar, vanilla and egg yolks; mix until well blended. Stir in pecans and raisins.

In small bowl, beat egg whites until stiff peaks form. Fold egg whites into pecan-raisin mixture. Spoon into pie crust-lined pan.

Bake at 325 degrees F for 35 to 40 minutes or until top is evenly golden brown and center is set. Cool.

Serve with whipped cream, if desired.

*If desired, chopped dates can be substituted for 1/2 cup of the raisins.

Servings: 8
Source: Pillsbury Harvest Time Pies, Classics 45