It doesn’t get much more American than pie on the Fourth of July, so we pretty much had to swing by Mission Pie, a Bohemian spot that debuted in 2007 on the south end of San Francisco’s Mission District. Mission Pie is highly principled, featuring a “commitment to environmental, social and economic justice,” utilizing organic and sustainable ingredients and supporting youth advocacy. Hell, the owners even built the place from recycled materials. Basically anybody who walks through the door is bound to become more virtuous. Still, it all comes down to the pie, and it’s good.

The Mission Pie menu appears on a blackboard that changes every day depending on what’s in peak season.

During our visit, options included apricot-frangipane, banana cream and nectarine blueberry.

The pie palace displays enticing pies on the counter and in a refrigerated display case.

Walnut pie was similar to pecan, minus the syrupy sweetness that afflicts most pecan pies. The crust could have been a shade flakier, but this was a very good slice.

Mixed berry pie was ever better, with flakier crust and berries that caramelized at the surface due to the fruits’ natural sugars.

Mission Pie also bakes savory pies like chicken pot pie. My dad and step-mom grabbed two chickens to go and raved about them the following night. It will be fun to return in the fall to see how the bakers have changed their fillings.