The demand for all-American pie has been growing steadily, and pastry chefs from California to the Carolinas have risen to the occasion, introducing updated flavors, ingredients, and techniques, slowly but surely changing the way we all eat pie. Pies are being baked in mason jars and muffin tins. There are mini-pies and hand-held pies, sweet pies and savory pies, deep dish pies and deep fried pies, and even pie ice cream. At Blossom in Charleston, South Carolina, Andrea Upchurch scoops out buttermilk-pie ice cream, brandy custard and cherry pie ice cream, and even a Southern sundae with pecan pie ice cream. From Melody Lee in New York’s ABC Kitchen and her perfect pie crust recipe to James Beard semi-finalist Phoebe Lawless in Durham, North Carolina, and her extensive seasonal menus, this staple of the Southern kitchens has become a national craving. (It has even found its way to the menu at Umami Burger). New York and Texas pie shops now offer pie happy hours and brides everywhere have bid adieu to the cupcake in favor of biting into buttery crusts with their choice of filling. Pie has also proved itself by being easily adaptable to the local-seasonal mantra of the modern kitchen. The once-upon-a-time pride of leftover junkies has finally come in to its own, and by the looks of it (and the number of pie shops opening across the country), it’s here to stay!