Chicagoans flock to Paula Haney's pie shop Hoosier Mama for great pies made the old-fashioned way, with natural and local ingredients and by hand. She's also helped call attention to the midwest's heritage with this iconic dessert, by reviving 19th and early 20th century pie recipes like Hoosier Sugar Cream pie and using regional specialties such as persimmons. See how the pies get made in a tiny storefront, find out why there's an entire category of pie called "desperation pie," and pick up some pointers for your own piemaking from the pros in her shop in this Sky Full of Bacon podcast. For more information on this series go to skyfullofbacon.com (16:12)