LESSON:
Joyce Maynard's Homemade Apple Pie

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Joyce Maynard's Homemade Apple Pie

by Joyce Maynard

0:00 | 31:55

Leave a comment (272)

  • Karrie S comment: I'm so going to make this with my daughter this weekend!!
  • P S comment: yea for the old fashioned ways, thanks for grandmas! had a friend whose German grandma would heat the oil on stove top, watch for heat waves to rise over edge of pan and then pour it into "well" of dry prep. The flakiest pie crust ever! I tried this when young and then stopped baking for long time (dieting) Now I don't have the "touch" and manage to burn the crust, can't get it right. Yours looks great and will try it tonight! Love tech's where no hassle, no worry! Cute monogram idea.
  • jabeen a comment: excellent! i just want to know the recipe of yr blueberry or other pie using tapioca in it.....thanks..yoou
  • Pamela E comment: My Mom saved the article (from Parade) as she thought I would find it interesting and, after reading the article, I had to check out your video on how to make pies. I loved the simplicity of it as I have an 8 year old granddaughter I am trying to teach that it doesn't take a lot of money to have some fun. She loves to help me and we had started with a "Jiffy" mix that we made sugar cookies with and I had her rolling the dough with my wooden roller. I've got all kinds of ideas now to bake.
  • jabeen a comment: or in yr next lesson pls post the blueberry pie...using tapioca in it...can i use some starch on apple pie...should i just sprinkle on apples..? thanx..GOD BLESS U
  • Kelly D comment: Thanks for the lesson. i look forward to seeing more videos...
  • Valerie N comment: This pie goes against every pie making tip I've ever heard...and it looks amazing!
  • Charlita M comment: I LOVED the pie lesson! And I love that your pies are so realistically authentic looking. You're an example to us all and I will surely start trying to make my own crusts as well as fillings. Thanks Joyce!
  • Carrol L comment: I sorry I didn't hear how much salt. Carrol Lehn
    • Joyce M comment: 3/4 tsp to 1 tsp salt. (I never measure...but if you did.) And use unsalted butter if possible. taste your dough before rolling out to be sure you like the salt level and you can sprinkle a little more on it with a salt shaker if you like . let me know how it turns out!
    • Judy W comment: i couldn't hear the sound track on this lesson.
    • Mona M comment: 1 tsp or so
  • deb m comment: Great lesson. Love that it doesn't need to look perfect to be perfect!
  • mary g comment: I can see that pie baking is your passion. Your techniques were fascinating to watch and tho you called yourself messy, you are just a free spirit and I like that. My grandma was a great pie maker and hers were much neater than yours tho surely not any more tasty and satisfying. I tried pie making years ago using Gram's and Aunt Charlotte's crust recipe but felt I wasn't good enough at it so stopped there. You've given me hope that I can do them both justice so I will give it a try this weekend.
  • Mary S comment: This was a wonderful tutorial. I absolutely love fruit pies but rarely make them because it is such an ordeal for me. You have freed me from all the detail and trying to make a perfect looking pie. I am so ready to make a pie your way. It looks delicious and uncomplicated and rustic. Thank you so much.
    • Joyce M comment: i'd love to see your pie.
  • Mitzi A comment: Loved the lesson and was glad to see I needn't be quite so precise in my crust making. Thank you, Mitzi
  • Roger J comment: Grandma always floured her rolling pin,
  • Roger J comment: I always do that to stop the pin from picking up the dough? What do you think about that?
  • Wendy M comment: I generally would not make a pie like this, as I have developed my own methods, particularly for apple pie, over the years, however, I may try this recipe to see how it compares.
  • Mitzi A comment: I use a little Vodka as part of the liquid in my rust.
  • Lily T comment: I am ready to make this delicious pie with a tropical fruit, Hummmm!
  • Delia T comment: Thank you. I enjoyed the lesson. Now to put it into a pie. Thanks again Delia
  • Pat F comment: I made my apple pie with extra cinnamon. I patched the crust together and It's delicious. Pat F.
  • Estela P comment: yes i also had problems hearing,what did she use before putting the lemon juice?
  • Lois T comment: This video is stopping & starting, is there a printout please
    • Joyce M comment: No printout. but if you read my novel Labor Day...you'll find complete directions on page 64. And you can go see the movie this friday.
  • Estela P comment: I wanted to see more of your kitchen lol
  • Urbanjuice Cook comment: Love the storytelling, yes I can really smell the pie. A pie is as you say is a "real gift of love" thanks for the joyful sharing.
  • Lois T comment: Would it be possible to receive a print-out via email, the broadcasting is making this very difficult, thank you
    • Joyce M comment: I wish there were a printout, Lois. Several people speak of listening with earbuds or headphones . I hd no idea my voice was so quiet! Meanwhile, ifyou read my novel Labor Day you'll find a very complete description of my method on page 64.
  • Tracey M comment: What a great video.I love the casual approach. I have much more confidence in my crust making now! Thanks, Tracey
    • Joyce M comment: I love to hear this, Tracey. I'd love to see a picture of your pie, if you haven't already eaten it!
  • Anne S comment: This was fun. So nice to take the stress out of making pie crust. I'm definitely a novice, and once had to make crust twice because the butter softened up on me and i had a huge sticky mess on my hands. You probably would have had a way to save that crust (thinking more flour now...), but I was under pressure and opted to start over!
    • Joyce M comment: Sounds as if your butter might not have been cold enough when you started, Anne. And though i am a total believer in RELAXED crust making, it's important, once you get going , not to interrupt the process. If Josh Brolin or George Clooney calls, he will simply have to wait.
    • Anne S comment: Haha not sure I would make either of them wait! The butter temp was definitely the problem. The second time around I cut the butter in little cubes and kept it in the fridge for a while before getting started. Probably overkill, but I wasn't about to run into problems again! =)
  • lynne c comment: great video!
  • Alice T comment: I use cold vodka instead of water. After I have the ingredients in a ball, I wrap the dough in plastic wrap and put in the fridge for about 30 mins. to relax the gluten.
    • Joyce M comment: i need to try this vodka idea. It makes sense.
  • Anne S comment: Btw, I shared the link to this page on twitter and tried to share on G+, but every time i tried i got an error message. I even opened my G+ page directly and tried to share the link and got the same error. :-/
  • Maria V comment: I'm going to try your recipe. All my previous pies were a disaster. I will send you a pic of my pie very soon. Thank you for your tips.
  • Brenda H comment: can't wait to give it a try. there were parts where I could not hear you as well as other though and I did not want to miss a thing
  • Kathryn F comment: I love how you made this pie and I too do not stick to strict measures. I usually eyeball the measure and my recipes come out great. I never knew what I was doing wrong when I made my crusts and now I do. I will be making this recipe on Sunday. Can't wait to show you a picture of it.
    • Kathryn F comment: i completed a curious card with my pie picture on it. Can you see it?
  • Maria V comment: Love that the pie crust was so easy that I was able to remember it without writing the recipe down. Keep up the great recipes!
  • Andrea W comment: I use the Joy of Cooking's Pate Brísee recipe as a base. I use a ratio of 1/4 pastry flour to all-purpose flour, and 1/3 Plugra butter, 1/3 leaf lard--pork kidney fat that I render at home into a very pure, mild tasting lard, and 1/3 Spectrum vegetable shortening made from organic palm oil. I use my fingertips to cut the fat into the flour--very quick and gentle on the dough. Instead of a ball, I shape it into a flat disk that's easier to roll out & thoroughly chill the dough before rolling it.
  • Andrea W comment: I also loved Joyce's comments about using whole wheat flour. I figure that if you're going to make a dessert that is rich and fatty, it's much better to make it "whole hog" with the right fats and non-whole-grain flour, and then eat your creation IN MODERATION rather than attempting to force "healthy" ingredients that seriously affect the crust's quality. A small portion of a luxury indulgence is so much better than a huge amount of mediocre, even bad tasting versions of the real thing.
  • Denise L comment: I love to make pies but this video is really not a good one, she talks so low and its hard to hear what she is talking about. So annoying to me, sorry.
  • Jennifer H comment: Really enjoyed Joyce's enthusiasm and the tip about Min ute Tapioca!
  • M T comment: Hi Joyce, I've always avoided making a homemade pie crust but your emphasis onmaking an imperfect crust has won me over. I can't wait to try making a crust since pie is my favorite dessert! Thank you. Marilyn
  • Debi S comment: Love this! I'm 61 and have never been able to make a "good" pie crust. Too much Martha, Ina and Paula. I will try this afternoon.
    • Joyce M comment: That makes me really happy, Debi. If you can, post a picture of your pie. And remember to roll that crust out THIN. (The wax paper will keep it together. ) we're just about the same age by the way. Still plenty of time to learn new things.
    • Karyn B comment: I am former Home Ec. teacher (dates me, huh?) and wish I made my demos as simple as you show!!!
    • Joyce M comment: Ah, home ec! My home ec teacher had us balancing books on our heads. Another era....
    • Joyce M comment: and thank you for the kind words, Karyn.
  • Judy B comment: Thanks for the pie lesson. I will try using some crisco; I usually use all butter.
  • Renee H comment: Enjoyed the lesson. Did you use unsalted butter? First time I ever heard of putting minute tapioca on the bottom of a crust makes perfect sense. Thanks againv
  • L S comment: I just finished reading At Home In The World and I was compelled to go to your website. As I read a variety of articles, I was quite distracted by having the opportunity to watch the pie video. I grew up watching my mother make pies and it has been too long since I made one. You have inspired me to make a pie! Thank you for a delightful video and the pure joy I remember about making my own pies and other homemade desserts. Lauren Levine llstory45@yahoo.com
  • Savita S comment: I loved this lesson
  • maureen a comment: My 91 year old mother makes the best apple pies....one problem that she has sometimes is that the juice bubbles out of the pie plate while baking, and the sticky syrup adheres to the bottom of the oven. I think your idea with the tapioca--to prevent a soggy crust, may also prevent the liquid from spilling over! She uses wax paper also but throws a little nutmeg along with the cinnamon. Enjoyed the video--Thanks, Maureen Atkins from Massachusetts (brother lives in NH)!
    • Joyce M comment: You are absolutely correct, Maureen. When I make a berry pie, i sprinkle tapioca into the fruit as well as shaking some on hte bottom crust. MUCH better than gooey cornstarch.
  • Karyn B comment: How did you use cornstarch?
    • Joyce M comment: I never use cornstarch in my pies! Minute Tapioca...sprinkled on the bottom crust and (particularly with a berry pie) stirred into the fruit. Unlike cornstarch, it won't be glutinous.
  • Deirdre H comment: I also cut my apples in chunks but use Bramley Cooking apples. I am going to try your pastry next time, It looks scrumptious. Many thanks Deirdre.
  • Savita S comment: great class
  • twila w comment: Great, my kind of baking!!!!
  • Karen L comment: Joyce you make making a pie look so easy . I am going to give your tips and advice a try . If I can figure how to send a picture I will.
  • J C comment: The top 2 rules my Mother taught me were cold butter & water, and never play with the dough. Through the years, I've always felt that my pies were never 'pretty' because of the crust. The crust was always flaky and delicious, but never pretty(even though it was always delicious). Thanks to you, Joyce, I will never feel that way again. Pie dough is a piece of art and that is how I will treat it in the future.
    • Joyce M comment: JC: My pies look like what they are MADE BY HUMAN HANDS. I hope you go to see Labor Day....Josh Brolin's pie looks like pie made by a convict on hte run (and it was). But boy was it flakey.
    • J C comment: Joyce, thanks for the reply. I plan on reading the book first, movie later. :) I don't know (yet) if it's possible, but, I'm going to try making a mulberry pie! I'll have to wait for the season for fresh picking. For berry pies, how much tapioca do you add to the berries? Thanks for this wonderful video.
    • Joyce M comment: I sprinkle in a few tablespoons of Minute Tapioca, if baking with berries or peaches. (Not that I measure, but if i did...) . The runnier the fruit, the more tapioca to use. (And remember only MINUTE tapioca)
    • Sarah E comment: The box of Minute Tapioca has suggestions for how much to use when making different fruit pies.
  • Margie P comment: I wish I could have heard her, the sound was not good. So I just watched. My sound on the computer was at 100%, but I could not hear her. Sorry!!
    • Sue T comment: Likewise, I had a hard time hearing except when she raised he voice or spoke more directly. I was aghast at the amount of the apples that were wasted---peel more thinly (or not at all for more fiber) and core apples and slice up the apple. There would be much less waste. I had freshmen students who would not have passed my classes if they wasted and made as big of mess......
    • Margaret L comment: I had the same problem. Had the volume up all the way but couldn't hear alot of the video.
  • Andrea F comment: wow, that looks so easy to do. right, from now on, only home made doughs!
  • norma z comment: I have a p.s. for my comment.....The best thing I learned today was...RELAX!!! I can't wait to make some crust today, without being intimidated by "how" it will turn out...After all these years--how refreshing to learn that pie crust baking is not an EXACT SCIENCE.
    • Joyce M comment: You got it. The funkier my pie looks, i've learned, the better it tastes. If you can, i'd love to see a picture of yours after you've made it.
    • Mary H comment: Joyce, as soon as I fix my pie, I'll upload a pic. Is there a gallery where we can see everyone's pies? Thank you.
    • Mary H comment: BTW, my grandmother cut apples like that, without coring them first, I haven't seen that for a very long time, although a chef-friend "cuts the cheeks" off bell peppers in a similar way.
    • Joyce M comment: This was my mom's method, Mary. I like the way it gives a certain variation to the filling. NO APPLESAUCE!
  • Melody S comment: Loved your video! I'll definitely be making this pie with my kids! Thank you so much for sharing your recipe!
    • Joyce M comment: i love baking with children. And this is a very child-friendly food. I hope to make a Pie with Kids video soon.
  • Mari C comment: Thanks for the great lesson. I have always avoided making a huckleberry pie because huckleberries are runny. I now know that instant tapioca on the bottom crust will solve that problem. I can hardly wait until next summer! Mari
    • Joyce M comment: Did you say HUCKLEBERRY pie? The best pie i ever made was huckleberry. My husband carried a little bucket of them home on a plane once, from Idaho. I will never forget that pie.
    • Joyce M comment: yes, tapioca's the trick.
  • Claudette B comment: You may have converted me to making my own crusts. I too make quite a mess when I am baking.
  • J C comment: I'm going to make another pie! Mine turned out delicious! Thank you, Joyce. I plan on taking a picture this time. I'll have to figure out how to post it. Any tips on posting the picture? I'm going to take it with my iphone and forward it to my email.
    • Joyce M comment: YES!!! good job.
    • Joyce M comment: This makes me so happy. I wish i could give you tips on posting pictures, but I'm better at pie than at echnology.
    • Joyce M comment: technology
    • J C comment: me too! I just took a picture of it. It may take me awhile to figure it out, but hopefully I will. Thanks, Joyce. :)
    • J C comment: I posted it on a curious card. I think it is on green tab called share. I didn't realize that my mess is all around it! I was too excited to share. The pie really is delicious. I hope you can find the picture.
  • Gail M comment: Terrific lesson with lots of nice side chatter. Loved it. Will happily make a pie and not stress nearly as much. Thank you so much for sharing for free!!
  • Joan M comment: You are sweet and wonderful. Thank you for sharing this . Not only will I make my first pie ever very soon because of you but I will also read your books.
  • SUZANNE C comment: Thanks so much for the instructional video. I can't wait to try my hand at it.
  • Toni Y comment: Thank you so much for a delightful pie baking lesson. I am not a cook or baker but today I will pick up the ingredients to bake a pie based on your instruction. Wish me luck!
  • J C comment: How do i post a picture of my "Maynard Apple Pie"? :) It's in the oven right now.
  • Susan B comment: I've also had success using panko flakes where you use instant tapioca.
  • fran a comment: Love the lesson, crust is always unnerving to me! Do you use tapioca on the bottom crust of a pumpkin pie?
    • joyce r comment: I learned a new tip about soggy crusts. If you beat a little egg white, then after you have bottom crust in pan you just smear a little of the egg white on the bottom of crust or spread it very thinly with the back of a spoon and put it in hot oven for a few minutes before you add filling it seals the crust and helps it not to become soggy. Cannot remember where I saw this but it was on Internet.
    • Joyce M comment: No, with pumpkin pie I do NOT use Minute Tapioca. BUT i do partially bake the crust before putting in the filing. And I use pastry weights or dried beans to keep it from puffing up.
  • Dorothy P comment: Very interesting…. we all have our own ways of making a crust. My mother was like you, didn't use a recipe and I never made a good crust until I left home (1970) taking her pastry blender, with the wooden handle, and then using the recipe in the Better Homes & Garden cookbook I'd received as a wedding gift. I have become a quite good pie maker according to my husband & friends. So that's my story…. oh yes I prefer using a mix of apples for my pie.
    • Joyce M comment: I like mixing them up too, Dorothy. The only issue coudl come from using apples of vastly different firmness, which might leave you with SOME unbaked filling and some overbaked.
  • Erma K comment: Cool . Ihave a pastry blender with a green handle. Will that effect the consistency of the crust? Only kidding. Love apple pie. elk.
  • Marcy B comment: Loved this! My mom was an incredible cake and bread baker - but was scared of pie. Now, I'm a tad less scared! : )
  • PauleJosiane-Carole V comment: Love your lesson ! I am always nervous around pie crust. My mother in France made a wonderful crust just the way you do but with a fork, no cutter. I think I overwork mine. Next crust I will relax.
  • Jon r comment: You and I seem to cook a lot alike.....a little of this, a glob of that, a smidge of another, messy but who cares right now, kids go play momma's in the kitchen,.....love it!!! Now if only I had a good book to read while the pie is cooking......hummmmmmm (just kidding, I already have one, I bought Labor Day)
  • nelda g comment: was it a stick of butter pluis a little more? the stick in the video didn't look like a regular stick of butter but a half stick
  • SANDY C comment: thank you1 1
  • Dolores E comment: What un to watch Joyce work!! I love to make pies , but always worried so about my crust-now I can see, not to worry, all is good! Thank you.
    • Joyce M comment: Hello Dolores. You got it. Baking is not meant to be stressful. FOr me, baking a pie RELIEVES stress.
  • Lynne C comment: You inspired me. Loved the video. I too found it after the article in the Parade magazine. Just took my pie out of the oven. Smells awesome and looks sort of rustic.
  • silous f comment: I have used Julia Childs but your instruction was more helpful. Many thanks. Cyle and Mary Ellen Ferguson
  • Mona M comment: Nice looking pie, thanks for the pie lesson
    • Lois T comment: voice keeps on fading
    • Joyce M comment: thanks! I'd love to see your pie. Post a picture if you can.
    • Jon f comment: how do you view the video
  • Christine S comment: I love making pies. I've never tried the tapioca in the crust. That's a must try Thank you
  • w c comment: Is it true that you should NEVER add milk to pie crust?
  • Joyce g comment: Hi Joyce! My name is also Joyce. I gave up making pie crusts 25 yrs ago out of sheer frustration but after watching your video I have succeeded! Thank you!
  • J.E. F comment: Why is exercise 3.....the most important step in making the crust missing from the lesson??
    • Joyce M comment: Hello J.E. I think maybe you're experiencing technical difficulties? Nobody else has had technical difficulties. Best of luck!
    • J.E. F comment: Yes, that was the problem I guess. I went away from the computer for awhile. When I returned.......WA-LA.....there was the missing part of the lesson. Enjoyed your easy , breezy teaching demo style Joyce. It was a pleasure watching you. You were having fun......and.....that is what it is all about isn't it? Thank you
  • Pat N comment: I would like to know how much butter you used. Was that a 4 oz stick or an 8 oz stick? I'm sure this matters. Pat
    • Joyce M comment: an 8 oz stick...with a LITTLE bit extra. (And some crisco. )
  • Dianne V comment: Can't wait to try to make my first pie from scratch. Thanks for being messy and imperfect, it's less scary to me now :)
  • Gretchen K comment: if I made a mess like that, I would buy pie crusts
    • Joyce M comment: Ahh....different strokes. YOu can buy a prettier pie. But the crust won't be as flakey.
  • Winnie A comment: too much talk. It bothered me just looking at how messy she does things. Very amateur presentation.
    • Claudette B comment: I am happier not to pick up so much crust on my rolling pin so I too lightlyflour it before using. Actually, am apt to lightly flour the wax paper too.
    • Joyce M comment: You definitely have a point, Winnie! My family would agree. I am pretty messy. But my pie tastes pretty great, so they forgive me.
  • Carol C comment: Great lesson. I appreciated the "casual" approach. I did have trouble hearing you, however. Perhaps the studio can do a better job of amplification. Thanks again.
    • Estela P comment: buying the book lol
    • Joyce M comment: Hmmm. So sorry to hear this. I wonder if your sound was turned up all the way? Here's another way to get the lesson: Read page 64 of my novel, Labor Day.
  • Alonzo C comment: wow that pie looked really good dang it now i want pie
  • Nancy S comment: Can't wait to bake a pie with my Grandaughter! Thanks!
  • Joni M comment: Thx so much for a really cute lesson!
  • Elaine P comment: Many thanks! i'm now free of buying pre-made pie crust!
  • Debbie B comment: Unsalted or salted butter for crust...does it matter?
    • Joyce M comment: I use unsalted. But as with most other aspects of this crust, it's very forgiving. Just don't overhandle the dough!
  • Lois D comment: J.M., Thanks so much!! Now the proof will be in the pie making. I think my brother will love his apple pie w/ice cream...payment for help with putting in a tile backsplash in new kitchen. It was the crust I needed the most help! -Lois
  • D.A. C comment: While I thought this demo was sloppy and I was bothered by the hair flipping around over food prep, I like her attitude about pie-making. I have made (great) pies all my life and have been taught by all the Great Lades of the Kitchen in my life, southern and northern, and I think most of them would cringe at this demo, but even mediocre pie is pretty darn good and the confidence to make pie is a good thing; Ms. Maynard seems to want to encourage pie-confidence and I think she does that.
    • Joyce M comment: So sorry about the sound! But I probably talk too much anyway!!!
  • Susan T comment: I will never worry about my pie dough again. You taught me how to relax and enjoy making a pie. Love, love, love this lesson. Thankyou , Susan T.
  • Pat D comment: Loved the way you taught relaxing when pie-making. I make good pies; however, I will enjoy myself more after watching this. Thanks, Joyce.
    • Joyce M comment: Thanks, Pat. For me, it's a little like a form of meditation, to make a pie. And I always find , when i do, that I connect with my mother.
  • Scott G comment: Hi Joyce, after seeing the article in Sundays Parade section of the newspaper my wife and I followed the link here and watched your video. It was great! My wife was inspired and made an apple pie the next day. It turned out so good. I'm going to try to attach a picture, not sure if I can from my phone. Thanks for your video and we look forward to reading your book and seeing the movie. You remind us of Calista Flockheart. Thanks again, Scott Th
  • Jr. B comment: I like the way you tell your recipe
  • LouAnn R comment: This was an awesome way to learn about making a pie and especially the crust! I can't wait to try it!
    • Joyce M comment: Send a picture of your pie, Lou Ann! i'd love to see.
  • Mary F comment: She makes it look so easy. I never had any luck because the dough came out too tough. I am going to try this.
  • Sally H comment: I read "Life of Pie" in Parade Magazine and watched your pie making video yesterday. My husband and I are snowbound in VA and decided to make a pie. I use to make pie crusts but they were tough. Now I know why. We just tasted the pie and the crust is delicious. I used my grandmother's rolling pin which looks just like your mother's rolling pin. My grandmother always gave me my own ball of dough and a child size rolling pin and pie pan. We would make "curlyques" with the extra pie crust . . .
    • Jon r comment: Hey Sally- Go to the curious cards. That is where you go to submit pictures and videos.
    • Joyce M comment: oh, sally. i'm technologically hopeless. wish i could help. i stick to pie.
    • Marc J comment: Sally....My mother always did the same with left over dough. Never knew what they were called or how they were made, but they really hit the spot after school. Now I know! Thanks for sharing.
  • Sally H comment: Sally H again. "Curlyques" were rolled pie dough with cinnamon, sugar, and small dollops of butter placed on the dough. The dough was rolled like a burrito and baked while the pie baked. When cool they were sliced into bite size pieces. The pie we made today and the "curlyques" were delicious. If we don't get out of the house soon we are going to gain five pounds. Thanks for sharing the pie experience. We hope to see "Labor Day" this weekend. How do I include pictures?
  • Shae W comment: I made the pie today. Got the pie crust right the first time, flaky and delish.. had vanilla ice cream with it. Let me say, I have fought with pie crusts for several years trying to get one crust right...never once, and never presentable, eating some of the pie and throwing out the rest. My husband would never eat my pies, but I know he will now. The presentation is also irresistible. Thanks so much... I know I can serve this pie to guests and they will be delighted.
    • Joyce M comment: Yahoo! I love to hear about pie breakthroughs. Hope you go see the movie. (or best of all, read Labor Day.)
    • Shae W comment: Absolutely. We have the tickets! And getting the paperback, as well.
  • Alishia H comment: I will definitely send in a picture of the pie made from your directions! Thank you so much for this lesson!
  • Sandra M comment: I remember when your mother was ill. If my memory serves me correctly, you were writing a newspaper column at that time. I read it religiously. I remember being very touched by your description of the events and of your pies. Food has such an ability to comfort. It's one of the lessons were learn in life.
    • Diana E comment: AH! That is where I recognized this name from! I also remember reading her column. . . and I agree - it was either the T-A or UT - which now, the two are combined into one paper.
    • Joyce M comment: Thank you, Sandra. YOu're right....It was during the period when I was taking care of my mother during her final illness, 25 years ago, that I began baking pies. I didn't KNOW that i had learned her methods because she never formally taught me but I had picked up her style. What paper did you read Domestic Affairs in?
    • Sandra M comment: I was living in southern California so it was either the San Diego Union or the Escondido Times-Advocate. I subscribed to both of them then.
    • Ellen N comment: I was an avid fan of Joyce's through the years of Domestic Affairs (St. Pete Times) and had the wonderful pleasure of meeting her for an iced tea at the beach when she was in FL, many years ago. I remember that visit so fondly, Joyce, and always appreciative of your time that day! You're a very special woman and have actually inspired me to give pie making a try..have never, ever thought about it, but going for it! Thx for your inspiration, talent & openness in always speaking from your heart!
  • Carolyn M comment: You make it look so easy! I do not consider myself a good "cook" and have really never baked more than simple sugar cookies. However, you've inspired me so much I can't wait to try baking an apple pie. Must go to grocery for ingredients first but will let you know (eventually) how well my pie turns out. btw, I loved all the helpful hints and your down to earth way of teaching. Wish me luck! ;-)
  • Lisa R comment: I would love to try this for a homemade Chicken Pot Pie,have you made one using your crust
  • Carolyn M comment: Pardon my stupidity but how long do you suggest cooking the little "baby" pies?
  • Jim K comment: Thank you so much, this brought wonderful memories of Mom. Her method was almost exactly like yours. She would sprinkle a pinch of flour on her rolling pin, then rub it in with her hand, so the crust wouldn't stick. After the crust was rolled out, she would use the rolling pin to roll the crust up and unroll it into the pie pan. The wax paper looks much easier. The left over made "tarts", each child could pick a jelly or jam as filling. We had little money, but we were so rich. Thank you again.
    • Joyce M comment: sounds just like my mom. i think of her whenever i bake, jim. glad to hear from a MAN who bakes.
  • Frannie R comment: Dear Joyce, I loved your pie tutorial. My mother was a great baker, and her pies were wonderful (her lemon meringue pie was superb!). As my mother’s daughter, I am a good cook, and I use all of her recipes, but even carefully following my mother’s piecrust recipe, I have never been able to make a good pie. She had her own magic with a crust. But, watching your video, I have some hope that I might succeed. I’ll let you know. Also, is there something I should know about making a piecrust for a sa
    • Joyce M comment: I'd love to see a picture of your pie, Frannie!
  • Joan M comment: Fantastically down to earth. I'm excited about making my first pie! Thank you so much..
  • tasha p comment: Great Information.
  • Frannie R comment: To add to my comment above: Joyce, is there something I should know about making a pie crust for a savory/dinner pie?
    • Joyce L comment: thank you for commenting on the sugar. My husand interupted and I missed that part.
    • Joyce M comment: how much sugar to put in your pie is a personal choice, Joyce. I like to go light on the sugar, though if i'm using a very runny fruit (peaches, or berries) I do need a little more to thicken the fruit (without resorting to that dreaded CORNSTARCH. Minute Tapioca sprinkled into your fruit works great to thicken. I always serve my pie a la mode....so hte sweetness comes from the ice cream.
    • Joyce M comment: Same crust! just don't sprinkle on any sugar, on top.
  • Lynda B comment: I enjoy the freshness of your video. The fact you're not concerned with perfection makes it easier to encourage those of us who are not frequent bakers to try something new. Thanks.
  • Lorraine M comment: I loved your book, Joyce, your bio-story as a young girl with J. D. Salinger. Read several years back. I can't wait to get to your pie crust instructions! Thank you, Lorraine
    • Joyce M comment: Thanks , Lorraine. I hope you read Labor Day. (Page 64 for pie instrutions.)
    • Lorraine M comment: What treat to be able to speak with you, Joyce~ and thanks to your very good interview with Matt Lauer on the
    • Lorraine M comment: Today Show this week, I'll be seeing Labor Day...tomorrow, b/f having the pleasure of reading it. So nice to see how good life has been to you, since last reading "At Home In the World." Was finally able to enjoy watching you put that pie together; it's true i have always taken the Cusinart route, and it's been eons for me ~ look forward, now, to trying your easy-breezy technique and getting that enviable flakiness -- which is the whole point! Thanks so much~ be well.
  • Ilia P comment: loved the lesson. leaving now to buy some minute tapioca.
  • Heather L comment: I've seen a lot of tutorials or read a lot of recipes where chefs/cooks will use butter from the freezer. Usually they cube it then put it in the freezer to use for their pie later. Have you tried this? It might be especially useful for warm climates.
    • Joyce M comment: hi heather. yes, that's a great suggestion. particularly for baking on hot days.
    • Anne S comment: that's exactly what I used to do in Spain. that being said, I didn't come up with the idea on my own - but it worked great. =)
    • Brenda G comment: I am 65 years old and never made a pie crust with Butter. I am definately going to make this crust. I love this video but it is hard to hear.
  • marylou c comment: You are such a positive sounding and visual person. You make a great teacher and you teach life lessons along with your baking lesson. Thank you for your shared expertise and it was delivered in such a calming joyous manner.
  • carolyn m comment: I've been baking pies for 40+ years. I have found that saran wrap works WAY better than wax paper. Doesn't stick at all :)
    • Joyce L comment: Can't wait to make my own pie crust. Am guilty of buying ready made crust.
    • Sharon E comment: I bought a large box of WIDE plastic wrap at Costco and do dampen the counter before placing the bottom. I roll the dough between 2 pieces of the wrap....no mess and great dough. This method also makes it easier to pick the rolled dough up and place in the pie plate.
    • Joyce M comment: INTERESTING! I'll try it. But i like the stiffness of wax paper....
    • Maximillian H comment: If you take a damp cloth and wipe your counter before laying down your saran wrap it will not move around as you work. Try the saran once anyway, you may find you like it.
  • denise s comment: Thank you Joyce. Can't wait to make the pie - hopefully will make it today, President's Day. Denise from NJ
  • Teresa O comment: Can't hear the voice clearly, can it be written out?
    • Joyce M comment: Pick up a copy of Labor Day, Teresa. Page 64. Or....go see the movie. I AM SO SORRY YOU CAN"T HEAR IT!
  • joan h comment: Enjoyed the video but i also like to use a mix of apples
    • Joyce M comment: I totally agree!
  • shelley k comment: I love your enthusiasm. I learned to make pie as a child from a friend of my mothers as my mother didn't bake. I've even had to learn to make them gluten-free as I cannot enjoy wheat crusts any more. They don't turn out as flakey but they are serviceable. Your pie making is as good as your writing. Bravo!
  • Jean M comment: I'm 86 and I've always made the old fashioned crisco crust and my pies are much neater than yours but I'm going to attempt one of your creations because of the butter/ I had difficulty understanding you sometimes because your voice fades away at the end of some of your sentences. Thank you for the video
    • Joyce M comment: Sorry for my soft voice, Jean. I'll try to speak up next time!
    • Bonoca B comment: Jean, I'm 55 and also had difficulty hearing whenever her voice faded. But the stuff I did hear seemed like real good advice. Can't wait to make my own pie!
  • Wendy A comment: my mouth is watering! MMMMM
  • Lori D comment: Wish I had some apples and minute tapioca because I'm anxious to make a good pie crust for my husband! That is his biggest complaint about pie!!
  • Kathy G comment: This was a huge hit my kids all want the recipe
  • Nita S comment: That was the sloppiest crust I have ever seen. You need to do less talking and just make the crust a little faster.
    • Joyce M comment: all fine, nita! i AM messy!
    • Joyce M comment: and i talk a lot.
    • jill d comment: I was always scared about the crusts but you make it look like I could do this,no more ready made crusts for me. THANKS
    • Sarah E comment: Nothing wrong with being messy!!! As long as you know you're the one who is going to clean it up, what's the problem??
    • Joyce M comment: hi nita. Yup, you got it! My pie looks a little messy. But wait till you taste it. If you want a tidy pie, maybe you shoudl buy one.
    • Teresa S comment: Why do people have to be nasty. That is what HOME MADE is about!! Plus its not the looks but the taste!!
    • Nita S comment: I wasn't being nasty. I just have seen people roll out pastry and it just wasn't what I expected her to do. Sorry if I upset you! I didn
    • Nita S comment: I didn't mean to be nasty at all.
    • Nita S comment: The pie really turned out to look good.
    • Nita S comment: Joyce, I hope I didn't upset you because as you see above I did say your pie turned out good.
  • J S comment: Loved the video but audio was hard to hear at some points. Had to go back and listen many times to get it all.
    • Joyce M comment: so sorry to hear this. I'll speak louder on the next one.
    • Cindy C comment: I appreciated the positive outlook of making a Homemade Apple Pie. It so exciting that I am going to make one right now!
  • Sandy J comment: Love this Thank you!
  • Joyce M comment: I've never made one, but there is no reason in hte world why you couldn't make a chicken pot pie with this crust. It will be great, so long as you like chicken pot pie.
  • lois b comment: i thought the lesson was intriguing and so down to earth and real. Even though I consider myself a cook, pie dough has always alluded me. Now i am inspired and shall send you a picture and comments. My mom was a great baker and tapioca was her secret ingredient also. Thank you
  • Jill P comment: I enjoyed watching Joyce make her famous pie crust. Her casual manner in the preparation and the way she dealt with the dough should give the novice pie maker confidence to attempt her method and achieve the desired results. I am pied out after last week's Thanksgiving piestravaganza, but I will definitely foresake my food processor and dig out my old pastry cutter to give her method a try. This was my first visit to curious.com, and it was a worthwhile experience.
  • Martha B comment: Wow! You give me the confidence to make a pie. I love your way of making a pie.
  • maureen v comment: I enjoyed this lesson very much. Am about to make my apple pie for Thanksgiving. Great tips for getting the crust in the pie dish.
    • kim w comment: We've got the same mother!!! No wait...it's just the same apple pie receipe. Same apples, same way of cutting, same crust, and LESS SUGAR too! The only thing my Mom did is sprinkle a few drops of vanilla extract into the mix. Vanilla bean ice cream is the topper. This pie is always "the best pie ever" from my reviewers too. I think you're onto something Joyce! Hurray for homemade from the heart!
    • Jill J comment: I really enjoyed this lesson. I spent summers on my uncle's farm in upstate New York. My aunt made all kinds of interesting fruit deserts but I loved her pies the most. My mom mad e few over the years but it was my Aunt Janet's pies that I remember most vividly. Thanks for the lesson.
  • Carol B comment: Enjoyed hearing and seeing you make the pie. You're my kind of cook! Messy and all. Almost through with "At Home in the World." Have thoroughly enjoyed reading your story. Thanks for sharing! Looking forward to reading "Labor Day" and seeing the movie, now showing where I live.
  • rollie a comment: This was great!! Loved it!!!
  • Joseph K comment: Sometime top crust has bumps
  • Chris S comment: Thanks for sharing your knowledge and skills in making a pie. I love it!
  • Christine F comment: Now I'm ready to try to make something special for the neighbors on a rainy afternoon. Thanks for the courage.
  • Marjorie W comment: Awesome, so real
  • Pat F comment: Can't wait to bake my pie. Thanks
  • Laurie P comment: I am a by-the-book type of baker. I truly enjoyed Joyce Maynard's lesson. I will make a yummy pie this weekend!
    • Joyce M comment: let me know how it goes. FOllow the recipe for a souffle. but cut loose for pie!
  • Sherry C comment: Loved this lesson! There is nothing that tastes better than a homemade pie!
  • lynn h comment: Here's how this went down ... I saw the trailer for Labor Day over the weekend and then read the article in Parade on Sunday and I just knew I HAD to make your pie. I watched your wonderful tutorial twice and then I just dug in. I love your style because you took all the fear out of it and it turned out to be a wonderful pie. I'd send you a picture but my family devoured it. Thanks, Joyce! I'm crossing "make a great apple pie" off my bucket list today!!!
    • Joyce M comment: make another pie, lynn!
  • Joanne B comment: I think we are kindred sisters. I am so messy when I cook. And I am so not precise about my ingredient measuring. I can't wait to make a pie crust like yours! -- But I have to have a gluten free... Celiac's is really a bummer when it comes to desserts. Hope it will go well.
  • Lee C comment: I loved watching this video and the conclusion made me cry. I may consider making my own pie.
  • Michele B comment: Gave me the confidence to give it a try. I love the tip about the tapioca!
  • Shae W comment: Do you have an all-purpose flour brand preference for this type of pie crust? Thanks.
  • Jack C comment: Very different, actually unique approach to pie crust making. At the end of your video, when you talk about you eating pie with your children, I got a very sweet image in my mind doing the same with my grandchildren. I'll bet you were a great mom and that your kids will remember those moments forever.
  • Pat R comment: Love this pie making instructions. I have always been taught that neatness makes a better pie. Now you have taught me that a scrappy looking pie probably tastes better than any neat pie. My Mother made semi neat/scrappy pies and they were delicious. I am not a neat baker either and am so glad to learn that it is ok.
  • Val M comment: Why not put flour on the rolling pin to prevent sticking?
  • Dan M comment: One way to transform a dessert into a meal is to make a pork sausage and apple pie. Today would be a good day for it where I live. The temperature is 18 F. When I make apple pie, I take the lazy route. Tarte Tatin, an open pie without a top crust.
  • Anna L comment: Wow! Loved your video. Going out to buy the ingredience now before the snow starts to fall... thanks so much.
  • Val M comment: Your voices gets realy quiet then lounder then quiet then louder realy hard to hear at time.
  • RitaLoy S comment: I live on a ranch in Santa Fe County near Edgewood, New Mexico. Mother planted a Winesap and a Jonathan apple tree. We are at 7,000 feet so we don't always get fruit but when we do the apples are so flavorful. Not like store bought. The Jonathans are so tart but sweet. The Winesaps are almost as good but not as crisp in the pie. I do add some sugar and get very offended if people put ice cream on these 'all about the apple' pies. I reserve ice cream for store bought apples, they need it.
  • Tiffany m comment: This turned out amazingly! Best pie crust ever! Thank you!
  • Katie P comment: This was soooo great I never thought about using tapioca before what a great tip!
    • Joyce M comment: just be sure it's MINUTE tapioca.
  • Janie B comment: You need to learn how to make pie crust! That is the sloppiest thing I have ever seen! I also have been making pies for years and my pies are flaky, delicious and pretty. You need to learn yourself how to make pies! I feel sorry for Kate and Josh having to stand by and watch you destroy the crust making process. Stick to writing books and leave the pie making to people who know how!
    • Rita K comment: didn't think she was teaching how to win a blue ribbon at the fair, how to make a gift of love seemed more to the point. Not all of us are pretty! m
    • Joyce M comment: Ah Janie. You have not tasted my pie.
    • J C comment: Don't knock it until you have tried it! Let me see here...who is the one giving lessons? An author AND pie maker who is nationally known! This pie crust is absolutely delicious. Thank you, Joyce. Don't pay attention to people like this. Janie B, go make a pie and until you get recognized for being an awesome pie maker, keep those comments to yourself! Sheeesh!
    • J C comment: Besides, you missed the whole point! This pie crust is made with human hands. See Joyce's comments to me. As far as the novel and movie go, he is 'on the run'. Read the book and watch the movie and PAY ATTENTION.
    • Mary B comment: I certainly know how to make a pie crust but this was fun and just as flaky and tasty as any I ever made "by the book."
  • Debi S comment: It took me a while to finally make this. Absolutely best apple pie I have ever made. My sons bragged on it. Thank you so much.
  • Patty R comment: I learned something today, even though I have been making pies for years. Relaxing and enjoying seems to be key. Thank you, Joyce.
  • J S comment: Great video but voice often too quiet to hear even with volume turned up.
  • Judy B comment: It was great fun watching, and thank you! Since I've been making pies since childhood, also with my Mom's wooden rolling pin, there's only one suggestion I would give Joyce. Buy yourself a cotton rolling-pin cover. Floured it will keep from picking up any dough as you roll. This eliminates having to patch as you go, and continued touching of the dough. I can't wait to see the movie now. Judy Breckenridge
  • elizabeth p comment: My sound is all the way up and still can't hear her.
    • Rita K comment: I used headphones since I too had a bit of trouble hearing. Her voice is a bit soft.
    • J C comment: I couldn't hear it either. Ear buds took care of instantly!
  • Cynthia J comment: I am also known to make outstanding pies but I think I will try your no fuss way with the crust. Rustic sounds great and I liked the look. Thanks
    • J C comment: I'm going to take it with my iphone 5 if that makes any difference.
  • P S comment: having fun watching but it is really hard to hear you!