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Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef--a then-unknown Grant Achatz, who would go on to culinary superstardom--left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.\u003cbr\u003e\u003cbr\u003eSpecializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from \u003ci\u003eBon Appetit\u003c\/i\u003e, the Food Network, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e as one of the top pie shops in the country. Now, \u003ci\u003eThe Hoosier Mama Book of Pie\u003c\/i\u003e delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.\u003cbr\u003e\u003cbr\u003eOn top of all of this, \u003ci\u003eThe Hoosier Mama Book of Pie\u003c\/i\u003e also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.'s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. 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