One of our favorite things about summer fruit is all the pies that come out of it. We're thinking about lattice-work crust over tart cherry or sweet blueberry filling, topped with a scoop of vanilla ice cream. Lately though, pastry chefs have been turning out deconstructions and "interpretations" of pie. And in restaurant critic Todd Kliman's chat today, he had something to say about it. "Pie is supposed to make you feel like a little kid," he wrote. "Leave the pie alone. We want pie. A full wedge. So simple. So good."
Where do you go for a slice of pie—a full wedge or a deconstructed version?