In fact, people get so passionate about pies that it is hardly hyperbole to say that a good pie can change a life. Take Gareth Hughes, for example. Hughes, a native of New Zealand, where the meat pie is an unofficial state dish, was living in New York in 2001, when the attacks of September 11 turned the city upside down. After a year of toiling as a disaster assistance manager, Hughes decided that perhaps he could serve his neighbors better by baking. Taking inspiration from his home country's ultimate comfort food, Hughes started Down Under Bakery (DUB), a one-man meat pie operation, out of a Lower East Side kitchen in 2003. He now operates a cafe in Brooklyn (with plans for more in the works) as well as a delivery and catering service around New York, and thanks to the vocal fans of his mince and cheese and shepherd's pies, more and more New Yorkers are turning up for a warm and flaky serving of Kiwi hospitality. SAVEUR spoke recently with Hughes about his passion for steak and mushrooms, the best drinks to pair with pie, and whether America is about to embark on a meat pie renaissance.