Sweet as Pie
RACHEL GLADFELTER, 31
Profession: Associate director at Pace Prints in New York City
Obsession: Baking pies (rachels-pies.com)
When did you start baking? I've always baked. I grew up on a farm in Pennsylvania, where pies are the biggest thing ever.
First sale? November 2010. I sent an e-mail to friends and suddenly I was making 22 Thanksgiving pies!
Pies per week? About 200 minis and eight bigger ones.
When do you bake? On Saturday mornings from 1 a.m. to 7 a.m.
Personal favorite? My classic apple pie.
What's the secret? I mix tart apples, like Granny Smiths, and sweet apples, like Romes or McIntoshes.
Tips for beginners? Use seasonal fruit. Don't add a lot of sweetener. Just let the fruits do what they do.
Baking tunes? On a deadline, I pump up chick rock like Girl Talk. I wind down with Otis Redding or Al Greene.
Why bake? I love seeing people's reactions when they try the pie. It tastes like home. — Marnie Hanel
First stop: Get a baking dish. For a cheap but quality investment, try Pyrex (from $6).
Rachel's key gear: Starfrit pro-apple peeler ($17); Marci Bykat custom ceramic plate (from $30).