Happy National Pie Week!
by June Winters
Jan 21, 2014 | 4767 views |  0 comments | 60 60 recommendations | email to a friend | print
Ann Landers' Best-ever Lemon Pie
Ann Landers' Best-ever Lemon Pie
Brian Schoenhals/The Daily Home
Cheesy Spinach Quiche
Brian Schoenhals/The Daily Home

Cheesy Spinach Quiche
Shepard's Pie
Shepard's Pie
Never-fail Meringue
Never-fail Meringue
I just learned about an interesting event coming up. One of my friends read somewhere that next week is National Pie Week!

So – in honor of this special occasion, we’re featuring pies today. Quiche has always been a favorite food for a lot of folks I know, (including me); most of our children grew up with Sheppard’s Pie; and over the years, several people have mentioned wishing they had Ann Landers’ recipe for her famous Lemon Meringue Pie. I have had the recipe tucked back in the “recipe drawer” in my kitchen. I clipped it years ago from the newspaper, so I pulled it out for our “pie salute.”

I was talking to my friend, Frances Burton recently and we talked about how our children loved Shepherd’s Pie – especially when they served it at school. ‘We knew we were not doing something the way they did, so Frances went straight “to the horses mouth,” and asked one of the ladies from the elementary school how they made theirs. They used beef stew and we had been using ground beef. I had also added peas and carrots to mine and the lunchroom lady said they added gravy. So now we knew the secret of a good Shepherd’s Pie, and it’s been a favorite since.

Frances says it makes a perfect Sunday dinner. She says she always put the pie together on Saturday and then on Sunday, when they got home from church, all she needed to do was bake the pie about 20-25 minutes in a hot oven.



1 (9-inch) pie shell

1 (10 ounce) pkg. frozen spinach

1 (8 ounce) pkg. Swiss cheese slices

2 T. all-purpose flour

3 eggs, beaten

1 c. whipping cream

½ t. salt

Prick bottom and sides of the pie shell with a fork, and bake it at 400 degrees for 10-15 minutes. Let cool on rack. Cook spinach according to directions on package; drain well. Cut cheese into ½-inch strips and toss with flour; set aside. Combine eggs, whipping cream, salt and pepper; beat well. Stir in spinach and cheese; pour mixture into pie shell. Bake at 350 degrees for about 1 hour.


1 – ½ lbs. stew meat

1 t. salt

5 medium potatoes

½ stick butter or margarine

¼ c. evaporated milk

½ t. salt

¼ t/ black pepper

2 T. cooking oil

2 T. flour

beef broth

Place stew meat in enough water to completely cover. Bring to a boil and cook slowly until fork tender. Remove meat from broth and set aside, reserving broth.

Peel and dice potatoes. Place in a saucepan, and cover with water. Bring to a boil and boil until tender. Remove from heat and drain well. Place drained potatoes in a mixing bowl, and with hand mixer beat at medium speed until all lumps are gone and potatoes are smooth. Add ½ t. salt, ¼ t. black pepper, butter and evaporated milk. Continue to beat with mixture until potatoes are light and fluffy. Set aside.

In a skillet, heat cooking oil until very hot. Add flour and reduce heat to medium, Cook and stir until mixture becomes a deep brown. Add 2 cups beef broth and stir, cooking slowly until mixture thickens.

Place stew meat in the bottom of casserole. Pour gravy over the top of the meat. Cover with mashed potatoes. Bake in a 350 degree oven for 25 minutes.


1 baked 9-inch pie shell

1 & ¼ c. sugar

6 T. cornstarch

2 c. water

1/3 c. lemon juice

3 egg yolks

1 & ½ t. lemon extract

2 t. vinegar

3 T. butter

Mix sugar and cornstarch together in the top of a double boiler. Add 2 cups water. Combine egg yolks and lemon juice and beat until well mixed. Add to the sugar mixture. Cook over boiling water until thick – about 25 minutes. This does away with the starchy taste. Now, add the lemon extract, butter and vinegar and stir thoroughly. Pour mixture into pie shell and let cool. Cover with meringue and brown lightly.


1 T. cornstarch

2 T. cold water

½ c/ boiling water

3 egg whites

6 T. sugar

1 t. vanilla

pinch salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With an electric mixer, at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer back on high and beat well. Pile meringue over cooled pie filling. Bake at 350 degrees until top is slightly browned, about 10 minutes.

Note: What do you remember about Shepherd’s Pie? I would like to hear from you. E-mail me at junewinters319@gmail.com, or call me at 256-249-0685.