The idea for Pie began in the shower. Mike Hines, while lathering up his suds, wondered where you could get a great pie in the city; he couldn't come up with an answer before the hot water ran out. So he and four friends (Dara Shlifka, Aric Shlifka, Mikel Laughlin and Michael Ravitto), decided to get the pin rolling and interviewed some pastry chefs. While the task was grueling and arduous, the pals eventually found an unbeatable chef. Bolstered by his delicious crusts, they decided to create a store in the back of Epoch Floral Home & Event, a floral design studio owned by two of Pie's investors.

In the bright and cheery yellow display area, you'll find pies just begging you to indulge. There's banana cream, blueberry, chocolate cream, classic apple, coconut cream, key lime, lemon chess, lemon meringue, maple pecan, peanut butter and pumpkin. So far the client favorite has been the blueberry, though the pumpkin is rumored to be unbelievable.

Every filling is made with organic or sustainable fruit when available, and once a fruit's out of season, so is the pie. Each pie ($26) serves between six and eight slices depending on your appetite and on the pie. For example, the peanut butter pie is too rich to eat in big helpings, but you'll likely want a larger slice of the classic apple.

Pie takes orders online as well as in person or via phone. If you order ahead of time, one of the staff members will just run the pie out to your car. The shop also sells them frozen so you can bake one at home and pass it off as your own (or just enjoy the smells wafting about). Want to share the love? Send a Pie gift basket, which includes a pie stand, dish, pie and pie server.

Pie now serves Julius Meinl coffee and espresso drinks at its coffee bar. There is also be an expanded selection of popular items, including the $7 mini-pies.

Centerstage Reviewer: Christy Bonstell