To know them is to love them. The force of the Glass Girls is alive and well in Vega, TX.
During Vega’s Route 66 glory days, the Western Skies Cafe was a beloved stop for locals and travelers alike. Nestled on the west side of town along Old Route 66, it wasn’t just a cafe — it was a place where stories were shared, friendships formed, and for many local girls, it was a first taste of hard work and independence.
One of those girls was Cynthia Glass Artho.
Cynthia fondly remembers serving a pie that stood out from the rest – a double crust lemon pie. Not the kind topped with traditional cream or meringue, this sweet and tangy treat featured a luscious lemon filling tucked between two layers of flaky crust. Simple. Unexpected. Memorable.
But Cynthia wasn’t the only one serving up pies.
Her sisters, Cheri, Melanie and Deborah Sue were right there with her, part of what locals would come to call the “Glass girls” The four of them worked for Mack and Ruth Rogers at the Western Skies. Mack would joke with their father Loyd that LOYD ought to be paying MACK for the privilege of having those girls working there!
Teasing aside, the Glass family made an impact on Vega and Oldham County
When Loyd and wife Donna moved to town as owners of the new John Deere Implement dealership, they brought with them a life full of moving and change. At first it seemed a bit hard for Donna to feel as if she fit into this tight-knit community until a neighbor, Son Wiseman, gave her some advice she never forgot:
“If you’re going to make it here, you’re going to have to jump in with all you have and get involved.”
Donna did just that.
The Glass home became a place of gathering for parties and dinners – an open door policy where no one was a stranger and there was always room for one more. The girls grew up surrounded by mentors who taught them not only how to live, but how to belong. Those lessons – about hospitality, resilience, and community – have been passed down to their children and grandchildren and will continue through all future generations.
Though Donna’s life was cut far too short, her influence never was. In Donna's words, "may the circle be unbroken."
When Cynthia and her sisters shared these memories, I knew I had to try recreating the lemon pie. With my grandmother’s beloved crust recipe in hand, I set out to bring this nostalgic delight to life. The result? A bestseller at Mama Jo’s! Every bite combines the vibrant, citrusy sweetness of lemon with the comforting richness of Grandma's crust. Who could resist the extra crust? Who can resist the love lessons it represents?
Introducing The Western Skies Lemon Pie, reimagined with love and tradition!
From the Pie Safe - It’s not just about the pies—it’s about the people
Western Skies Double Crust Lemon Pie
- 1 tbsp cornstarch
- 1 ¼ cup sugar
- 3 eggs, slightly beaten
- 2 tbsp butter, melted
- 3 tbsp water
- 1/3 cup lemon juice
- 2 tsp lemon zest
- 1 tbsp. sugar
Zest one lemon; mix zest with 1 Tablespoon sugar in a small bowl and set aside
Mix the cornstarch and sugar together. In a separate bowl, mix eggs, melted butter, water and lemon juice. Combine with the sugar/cornstarch mixture, stirring well.
Line a 9-inch pie plate with unbaked crust. No need to crimp; it will be covered by the second crust. Pour filling into crust and cover with a second crust. Trim and crimp edges. Cut slits into the top pie crust to allow steam to escape during baking. Sprinkle lemon zest/sugar mixture on top of pie. Place in a 375 degree oven and bake until the filling is set and crust is a deep golden brown, generally around 45 minutes.
