French Meat Pie Recipe:

Guy Fieri: So here I am forty miles south of Boston and Attleboro, Mass. The town that is once you considered the jewelry manufacturing capital in the country. Now one time there’s 36 diners in this downtown area, times had changed, 35 were gone and one is left standing. A 98 year old family owned and operated at Attleboro landmark that serve in New England style comfort food. Time to check out, Morin’s hometown Bar and Grill.

Bill: Two meat fives, mash out of gravy.

Female 1: Feels like mambo deep.

Bill: Okay.

Female: Food has been cook to blend.

Female 1: Thanks Billy.

Male 3: Good all fashioned down home comfort food.

Bill: That’s what we’re known for, is comfort food.

Guy Fieri: Since 1911 here we go, with Bill Morin’s family open the joint.

Bill: I am the third generation. My grandfather was Jean Baptiste Morin, migrated from Montreal ended running up the diner.

Guy Fieri: After college and then few years cooking in the army, Bill took over.

Bill: Two more grill owner same man.

Guy Fieri: And almost 40 years later, he still cranking out his grandfather’s recipe.

Bill: two French meat pies.

Guy Fieri: Especially this one.

Male 4: Every family has their recipe and Laurence is the best. Just don’t let my mom know.

Bill: We’re going to make French meat pie, butter, and I’m going to a hot pan, okay. Some onions and then let the onions cook and let me add my ground pork and ground beef. We’re going to almost cook this all the way through. And then bring it over to our buffalo chopper.

Guy Fieri: No buffaloes were harmed during the filming of this show.

Bill: Good job there.

Guy Fieri: And wow, very much…

Bill: Load up the food chopper.

Guy Fieri: We’ll drop the hammer go?

Bill: Oh yeah.

Guy Fieri: See how it continues to get smaller and smaller. So this is not your first time doing this is it?

Bill: Been down the road a few times on this one, diced potato.

Guy Fieri: Breaking down a little bit more.

Bill: Yeah, just a little.

Guy Fieri: That’s your vodka?

Bill: Just tap water, cinnamon, nutmeg, granulated garlic, powdered clove. We’re going to add our salt and pepper, tomato paste.

Guy Fieri: Can we get you a spatula?

Bill: John, how about a spatula?

Guy Fieri: John have us a spatula.

Bill: Tip base or a pie server

Guy Fieri: Pie server, that’ll be good.

Bill: And then just incorporate everything towards the end. What are you thinking up with the little instant potato to bind it?

Guy Fieri: Wow that pie server, you never knew. Well let that cool out, then we’ll mix it again and then we’ll get it on the…

Bill: There you go.

Guy Fieri: So now we’re going to make crust for the fresh big pie?

Bill: Yeah, we’ll make the dough and we’ll just going to plate the bottom crust. Take the filling, three pounds, brush the edge. Yeah, make towards the edge…

Guy Fieri: So that it’ll stick?

Bill: Oh yeah. And then we put the crust like this, crimp the edges. Take the back of a knife, slide it right around. And then we’re going to [crosstalk] the top.

Guy Fieri: You have a nice little sheen on there.

Bill: You got it about six right holes and then one right in the middle.

Guy Fieri: So now what temperature is the oven?

Bill: 350 degrees, convection oven, 15 minutes.

Guy Fieri: Here she is. And look, we know that we know that tool.

Bill: Oh yeah, universal. There you go.

Guy Fieri: And the little house made gravy. The meat is down to just the right grind where you get texture but it also melts in your mouth. The pie crust is super freakalicious but it’s the cinnamon and then the clove that add that little diverse—I think it’s called zip. It’s called zip.

Female: Which means still be pie?

Female 3: The food is great.

Guy Fieri: This is Diner love 101.

Female: This is Diner love.

Bill: All right, bombs away

Female: Then she’s just told me. It makes me just feel like…

Bill: What do you think money?

Guy Fieri: Money, Bill. Nice job. Can either show looking like me?