Carina Smith was crying.
Thanksgiving, thirty years ago. She, in the kitchen. Pie, fresh out of the oven. Crust, hard as ballistic steel.
Time, wasted. Expectations, dashed. No pie.
“It was the first apple pie I’d ever baked, and I couldn’t even cut through it.” Carina laments. “I never should have used margarine!”
Such tragedy might have caused a weak spirit to forsake pie for good. But Carina is tougher stuff. Once she regained her composure, she made a vow to herself and to the pie-loving world at large. She resolved to master the pie arts.
The Why of Pie
“My cakes and cupcakes are just OK, and I can’t bake bread to save my life,” Carina confesses. “But after three decades of study and practice, I can confidently say I bake a mean pie.”
Why did Carina specialize in that crustiest of treats? “It’s simple,” she explains. “I just really like pie – fruit pies, especially. They’re nearest and dearest to my heart because they’re connected to so many happy childhood memories. To me, a pie baked with intention and care is the purest expression of love there is.”
Carina’s pies surely are power ballads. I tested one in the interest of journalistic integrity, and instantly found myself soaring across the universe upon its flakiest, most buttery crust. (“Made with Minnesota’s best, by Hope Creamery,” adds Carina.) Its filling’s sweetness, tartness, and crispiness proved the existence of the tripartite apple pie soul. (“The secret is locally grown honeycrisps,” Carina testifies.) It was the flavor of autumn, topped with caramel, streusel, and delicate fleur de sel.
“I grew up around a lot of great bakers, like my grandma, who made birthday cakes for all twenty-six of her grandkids,” says Carina. “Sadly, their talents didn’t rub off on me. I had to teach myself through trial and error, and by going beyond the recipe to truly understand why certain things must be done. Thankfully, I could always count on my husband whenever I needed encouragement.”
The Business of Pie
Having thus honed her piecraft, Carina began hearing those magic words: You could sell these. “My children insisted I should,” she recalls. “I tossed and turned over the idea until I realized they were right. I thought to myself ‘What the heck! Why not become a professional pie lady?’”
Carina Smith is thriving.
Pieway to Heaven, founded three years ago. Carina, its sole baker. Pies, baked in her home kitchen. Crust, the edible manifestation of absolute perfection.
Business, booming. Customers, abundant. Mucho pie.
“The pie business has been wonderful to me,” says Carina. “Whether it’s one pie for a special occasion or as many as two hundred pies for a really special occasion, it’s always a joy to bake for others. My top-selling is salted caramel apple, followed closely by mixed berry (straw, black, blue, and rasp: the classics).
“I’ve greatly enjoyed providing employee- and client-appreciation gifts for local businesses, but weddings are my favorite of all. I say ditch the boring old cake. Let me customize individual mini pies for each of your guests, complete with the bride and groom’s initials spelled out on top!”
The School of Pie
Want to embark on your own pie journey? Set sail in Carina’s kitchen with friends. “I offer two types of classes for private groups of up to six,” she explains. “In ‘Bake and Take,’ each student prepares their very own pie under my instruction. In ‘Watch and Learn,’ students observe as I demonstrate my science. Whether you join me for an intensive four-hour hands-on workshop or the more laid-back two-hour exhibition, you’ll enjoy hand-crafted charcuterie by From the Diner, whichever beverage you believe best inspires your love of baking, and wonderful company.
“At the end of the day, isn’t that what pie is all about? Bringing people closer together?”
Get closer to pie. Visit Pieway-To-Heaven.square.site for catering, classes and gift cards. (All pies are pre-order only. Forty-eight hours advance notice is highly recommended.)
“At the end of the day, isn’t that what pie is all about? Bringing people closer together?”