I think building a strong character is one of the most challenging virtues of all. Most of us have had some type of instruction as to what is right and wrong, but keeping those teachings in line with what we say and do can be daunting at times. I find that those with strong character intend to see integrity and goodwill persevere, no matter the circumstances. Although people’s will may weaken through life, those with strong character always find the strength to carry on. There is always room to polish up our own character with making good decisions, thinking of others first, believing in our neighbors, and being a fair leader, to name a few. For to better our own character is essential not only for ourselves, but for all those we influence every day.

We must always find enough courage to do the right thing, and to make a flaky piecrust!

Tom’s Cheery Cherry Cherry Berry Pie

Eat pie, inspire others.

My brother-in-law Tom was one of those whom you instinctively loved and respected. Everyone was drawn in by his mile-wide smile, which he used sincerely and often. After you got to know Tom, you respected him for his passions, his work ethic, his commitments, his loyalty, his strength, and his love for all living things. As our brother, neighbor, and friend, his good deeds to our family are too numerous to mention, but a particular passion of his was especially dear to me—his love for all things pie! Every week or so we’d have the family over for “movie night,” for which Tom’s beloved wife, also named Linda, and I do potluck and the rest of the family indulges in a feast, with of course plenty of pie for dessert. The next morning, without fail, Tom would track me down to give me a quick message, as Hundt men, by nature, are men of few words. His words were simple, yet the happiness they gave me was powerful: “Linda, the cherry pie you made last night was absolutely outstanding.” I could see his smile, his conviction, and his kindness over the phone line. I would thank him profusely and go on with my day with much more confidence, zeal, and inspiration because of him. Although he is no longer with us, Tom Hundt understood the most significant creeds to live by, and he continues to inspire others to be outstanding in everything they do.

Recommended: Flaky Classic Piecrust, frozen (page 1), Sweetie-licious Crumb Topping (page 6)

Filling

6 cups Montmorency tart cherries, frozen

¼ cup dried Michigan cherries

1 cup sugar

¼ cup cornstarch

½ teaspoon almond extract

1 teaspoon lemon juice, fresh squeezed

½ teaspoon orange zest

2½ cups fresh or frozen blueberries

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the frozen cherries, dried cherries, sugar, and cornstarch. Stir constantly on medium-high heat until boiling.
3. Boil for 1 minute, stirring constantly, until thickened.
4. Remove from the heat and add the almond extract, lemon juice, and orange zest.
5. Pour the frozen blueberries on the bottom of a frozen piecrust. Top with the cooked fruit filling, and cover completely with Crumb Topping.
6. Bake for an hour or more or until the pie filling bubbles over.
7. Cool on a rack and keep at room temperature.

Need a pie to win a guy? Master this recipe. NPC Best in Show, Food Network Pie Challenge winner—this pie is the most popular at our shop, and all men love it!

Grandma Ferrell’s Charismatic Fresh Strawberry & Cream Pie

Eat pie, be charming.

My mother grew up in rural West Virginia, and every year their little town hosted a very popular Strawberry Festival. This festival attracted people from around the state—perfect for my grandmother Ferrell, who owned an old boardinghouse with a small but adorable restaurant on the back porch. In the early summer, when strawberries were in season and the festival was in full swing, Grandma’s house was bustling with guests. People loved to stay there because not only was she a warm and loving hostess, but she happened to make the best strawberry cream pie in the state. They lined up the street for her tender crust, creamy filling, and sweet berry slice of heaven. Grandma’s beautiful personality and perfect pie made people come again and again to enjoy her charm and baking talents.

“The great hope of society is individual character.”

—William Ellery Channing

Recommended: Flaky Classic Piecrust, frozen (page 1)

1. Preheat the oven to 375°F.
2. Line a frozen piecrust with one layer of aluminum foil and fill with one layer of uncooked pasta.
3. Bake in the oven until the bottom of the crust is light brown, approximately 25 minutes.
4. Carefully lift the pasta-filled foil from the crust. Let the crust cool.
5. Continue with the directions for the filling on page 21.

Filling

2½ cups milk

3 egg yolks

1 cup sugar

Dash of salt

¼ cup cornstarch

1 tablespoon butter

1 tablespoon vanilla extract

¼ teaspoon almond extract

1. Mix the milk, egg yolks, sugar, salt, and cornstarch in a medium pan.
2. Cook on medium heat, stirring constantly until thick.
3. Add the butter, vanilla, and almond extract.
4. Pour the filling into the piecrust and refrigerate for at least 3 hours.

Fresh Strawberry Glaze

1½ cups fresh strawberries, sliced and mashed

¾ cup sugar

½ cup water

¼ cup cornstarch

¹/₈ teaspoon orange zest

4 cups fresh strawberries, sliced

1. Mix the mashed strawberries, sugar, water, cornstarch, and orange zest in a medium pan on low to medium heat until thickened. Chill until cold.
2. In a large bowl, add the 4 cups fresh strawberry slices to the strawberry glaze, stirring until they are completely coated.
3. Top the pie with the strawberry glaze.
4. Keep refrigerated. Best eaten on the first day.

Like any pie that calls for fresh fruit, this pie is so much better with in-season fruit when the natural sweetness and flavor are at their peak! Fresh fruit also has the right amount of juices to make a delicious filling.