Lane’s Top Pie Picks for Winter


Just because it’s winter, doesn’t mean that it’s not pie season in my books.  I think pie should be served at least once a week during the winter months, just to keep our spirits up during the cold and dreary season.

That’s why I’ve put together my Top Pie Picks for Winter to help raise your family’s spirits.  All three are fairly simple to make and don’t call for any hard-to-find ingredients that will have you lost in the aisles.

Egg custard is my father’s favorite sweet treats. I remember as a kid having it served with dinner at least once a week.

This dessert is just sweet enough for a light dessert and perfect alongside just about any dish! The recipe comes from my Great Grandma Garrison who was from the small town of Ava, Mo., in Douglas County. There is nothing special to this recipe in the least, but I think that is what makes it so tasty.

My second pick is mom’s Lemon Meringue Pie.  Lemon will get your senses going right on through spring and summer.  And, my third pick- is my mother-in-law’s French Coconut Pie.  It’s OUT of this WORLD scrumptious.  Get your baking hats ready…GO!

Grannies Egg Custard
3 eggs, beaten
1/3 cup sugar (sprinkle very slowly)
Pinch of salt
1 ½ cups milk
½ tsp. vanilla
Sprinkle nutmeg on top
1 homemade crust

Bake at 325 degrees in a glass dish (a 9×9 works well). Place glass baking dish in a pan of water (hot water bath) for 20 minutes.

Pie Crust
4 cups flour
1 1/2 tsp. salt
1 1/3 cups shortening (I use Crisco & vegetable shortening)
Blend with pastry cutter until well mixed.

In a cup beat 1 egg.
Add 2 tsp. sugar and 2 Tbsp. vinegar.
Add enough water to make 1/2 cup.
Stir into dry mixture & knead until smooth. Roll thin & place in 9″ pie pans.

This recipe will make about 3 crusts.

Since you are making 3 crusts, I say you go all out and makes three delicious pies as well.  I mean, you wouldn’t want to waste a crust, would you?

Here are two of my other Top Pie Picks:

Lemon Meringue Pie
Jello Cook & Serve Lemon Pudding Mix
Heat 2 cups water in medium pan
In a bowl mix pudding mix, 1/2 cup sugar plus 2 Tbsp.
Add 1/4 cup water
Grate lemon rind from half of a lemon
Add 2 Tbsp. of lemon juice
Add 3 egg yolks, stir well & add to hot water. Cook until thick. Add 2 Tbsp. butter. Cool and put in a baked 9″ pie crust. Top with meringue.

3 egg whites
1/4 tsp. cream of tarter
dash of salt
Beat until foamy.
Add 1/3 cup sugar, 2Tbsp. at a time, & continue beating until stiff peaks
form. Bake 10-15 min. or until lightly browned at 350 degrees.

French Coconut Pie
1 unbaked pie crust (use the pie crust that is features in the December 2005 archives)
3 eggs
1 1/2 C. sugar
1 tsp. vanilla
1/2 C. melted butter
1 C. coconut

Brush a little egg wash on the unbaked pie crust (you will find the egg wash in the December 2005 archives also) bake at 400 degrees for 1 minute. This prevents a soggy crust.

Beat eggs slightly, add all other ingredients and mix. Pour mixture into pie shell.

Bake for 10 minutes at 400 degrees, then at 375 degrees for 15 minutes, and finally at 350 degrees for 20 minutes.

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