When I flew to Galveston to help my longtime friend organize her art supplies (more on that another time), we stumbled across a recipe for Osgood Pie. Elizabeth immediately recognized it — it had been a staple at all her family’s holiday gatherings. Naturally, I had to ask about the history behind this pie.

As it turns out, Elizabeth’s grandfather once worked for Marathon Oil and, during that time, the family was transferred to Venezuela for several years. Elizabeth’s mother and uncle were likely in the third or fourth grade when they made the move. While in Venezuela, her grandmother opened a fried chicken shop called The Chicken Shack. Fried chicken was a novelty there, and she sold out every day.

Eventually, Marathon transferred the family to California. Thanks to the success of The Chicken Shack, Elizabeth’s grandmother was able to buy her first car and open another restaurant. It was there that Osgood Pie became a customer favorite.

But the story takes a turn. Elizabeth’s grandfather, unfortunately, was not a man of integrity. One day, he took the car, the cash from the restaurant till — and the waitress — and vanished.

Undeterred, Elizabeth’s grandmother packed up and moved to Arkansas, where she opened yet another restaurant. Elizabeth fondly recalls visiting her as a child. The moment she walked through the door, it felt like stepping into a bakery — the scent of freshly baked bread, Black-Eyed Peas, and always, a pie waiting just for her.

In honor of my friend Elizabeth, her grandmother, Vanoy, and her mother, Tiene (who continued the tradition), I made the pie for myself, and it does not disappoint. Another treasured recipe found with a story to be remembered and shared.

Tastes of Traditions: Osgood Pie

Ingredients

1/2 c Karo syrup

5 T canned milk (I used condensed)

3 T white vinegar

1 cup sugar

3 eggs

1 t vanilla

1/2 t cinnamon

1/4 t nutmeg

1/4 t allspice

1/4 stick butter

Directions

Mix the above ingredients adding vinegar last. Pour into a nine inch pie crust.

Add one cup of pecans or raisins (optional)

Cook at 350° until pie is set.

Do not overcook.