Meet Evin Spain | Pie Maker

We had the good fortune of connecting with Evin Spain and we’ve shared our conversation below.

Hi Evin, let’s start by talking about what inspires you?
I am inspired by people and their passion for life. Their stories of persistence, resistance, resilience, and innovation are what give me the courage and stamina to realize a given vision, be that a vision for a particular pie, or a particular business. In this case a pie business. The food we eat is a metaphor for those passions and the struggles we endure for them. The first pie I learned to make was a recipe from my great grandmother Ruth for a chocolate meringue pie.(I use this recipe for my chocolate pies today) She and my great grandfather Louis Edgar Robbins lived in east Texas in the 1930s, not the most hospitable time for some folks. It is no wonder that I find myself drawn to vintage recipes, once falling into a days long rabbit hole of depression era pies and casseroles. I became fascinated at first with how revolting some dishes from the time sounded. Lima Bean Loaf? Mock Apple Pie? Lime Congeal? Mmmmmm? These recipes, perhaps off putting, showcase the best of cooking, indeed the best of the human spirit: The continued striving of life to surpass its limitations. Pies in their elemental form do this too: they take a few poor ingredients (flour&fat) for a crust, wrap it around a mix of ingredients too few for any other meal, and give it some time to cook. The meager trimmings of disappointment and scarcity can be transformed into something magical and delicious and most of all nourishing. And through this transformation, we transcend our hardships. What could be more inspiring?

Let’s talk shop? Tell us more about your career, what can you share with our community?
I love the ability instantly connect with people through food. Their immediate feedback, combined with the transitory existence of any given piece of art from my chosen medium, in this case pie, I am afforded the opportunity to improve or ruin any given concept moving forward. This can be encouraging and frightening, and it is never unexciting.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I love LA so much. I have only lived here for eleven years, and I feel like there is still so much to explore. The food history alone is so rich, the week could be filled with exploring all of the culinary landmarks, new and old.

Who else deserves some credit and recognition?
Above all, I must recognize my partner in life and business, Amanda. Without her vision and belief, I would be baking at home for friends and family for free. She is every bit a part of this that I am. She might even be answering this question right now. You don’t know. She’s not. (Or is she?) Also, to all of our friends who for years would encourage me to sell pies. Natasha and Will Vogt and Katie Baccaro were especially supportive early and throughout this process.

Instagram: @evinsminipies

Other: email: evinsminipies@gmail.com