Rhode Island Pork Pie

First of all, a formal apology for being absent for a little while. I have been in the process of moving my life across the country, currently taking a pit stop in Pennsylvania. 


Second, being home with my mom and not working for the past week, I have a TON of recipes to post. Get ready for a recipe influx!


This Pork Pie recipe comes from my father's friend's mother (confusing, I know). Legend has it, on Christmas morning, this mother would make a pie each for her 5 sons, and they would each eat one for BREAKFAST! I do not recommend this, at all. When I was young, we were a family of five, and would still have leftovers. This certainly isn't health food, but definitely a comforting hearty meal.

Pork Pie


2 pie crusts
1 lb ground pork
1 lb ground beef
1/2 of a medium onion, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp sage
1/8 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
1/2 C water
1/4 C bread crumbs

Preheat oven to 350 degrees. Brown the onions and meat in a large skillet. Add the spices then water and simmer for 20 minutes. Add the bread crumbs. Cool slightly, and place in a pie crust. Cover with the second pie crust, crimp the edges, and put a few slits in the top for ventilation. Bake for about 30 minutes, until the pie crust looks done.


Most serve with ketchup, but I think ketchup is whack. Enjoy!

Grandma's Pumpkin Pie

I'm going to let you in on a family secret. This pumpkin pie recipe has been on my family's Thanksgiving and Christmas dinner tables for generations. It's simple, it's tradition, to me, it's the holidays. Later this week on Thanksgiving I might experiment with something a little more exotic... but for now, sticking to the classics. Enjoy!

Grandma McGarry's Pumpkin Pie

1 pie crust

2 eggs

1 1/2 C evaporated milk

1 1/2 C cooked dry pumpkin

3/4 C sugar

2 tbsp flour

1 tsp salt

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp allspice

1 tsp cloves

Place pie crust in a pie plate. In a medium sized bowl, beat eggs slightly. Add cream and pumpkin. Sift together sugar, flour, salt, and spices. Add to pumpkin mixture, combining well. Pour into unbaked pastry shell, finish pastry shell edges, and bake for 1 hour at 350 degrees.

Poured and ready to bake

Pictured with apple pie

Keena's Maple Frosted Apple Pie

On Saturday, Amanda, Danielle, and I went down to Eastern Market to pick out some apples. We then proceeded to make apple everything. Danielle made Smitten Kitchen's "Mom's Apple Cake" (yum), while Amanda and I made our mom's apple pie. This is Keena's (Amanda's mom) recipe, but has become a staple in both of our families. Come to the Rowe or Halpin household any holiday and you'll be sure to find this apple pie. It's simple, delicious, and has a fun secret ingredient!

Keena's Apple Pie


8-10 apples, cut into slices 
2 pie crusts
1 1/2 C corn flakes cereal
1 C sugar
1 tsp cinnamon
1 egg
1/2 C powdered sugar
3 tbsp maple syrup


Preheat oven to 350. Prepare your first pie crust (whether making from scratch, or just taking out of package), and place in the pie plate, with the edges draped over the sides of the plate.

Place the corn flakes in the bottom of the crust. Pile apples slices on top. I put as much apples as I can before the start to fall off. Sprinkle the sugar over the pile of apples, shake the plate a little so the sugar falls in between the slices. Sprinkle the cinnamon on top of the apples and sugar. (BTW - I use way more than 1 tsp) (Also- you could choose to mix the sugar, cinnamon, and apples slices in a bowl before hand, you could also just mix the sugar and cinnamon and sprinkle that on top, my way is laziest). Cover the pie with the second crust. Fold the edges of both crusts together and crimp. Beat an egg with a drop or two of water, and brush the whole crust with the egg mixture, with a pastry brush. Cut a few ventilation slits in the top of the crust. Bake for about 45-50 minutes, or until the crust is golden brown. A few minutes before the pie is done baking, mix the powdered sugar and syrup together to form a slightly runny paste. When the pie comes out of the oven, let cool for a few minutes, and the drizzle the maple syrup glaze over the top. 


Thanks to Amanda for taking some photos while I was baking. That means, you get to see me whilst baking:

Peach Pie

While at Eastern Market this weekend, my mom and I saw signs for the last week of summer peaches and decided we absolutely needed to have peach pie. After sampling every peach vendor, we picked the best and headed home to bake. I'm sorry to say this isn't going to be a very cohesive recipe... I wing it with fruit pies.


Peach Pie


Double pie crust (store bought or home made)
8-10 peaches
1/3 cup flour
1/3 cup brown sugar
3 tsp cinnamon
1 egg


Preheat oven to 350. Line a pie plate with one pie crust. Cut up the peaches into wedges and put in a big bowl. Toss with the flour, sugar, and cinnamon (btw I didn't measure, so these are estimates), be gentle so as not to smush the peaches. Fill the pie with the peach mixture. Cover with second pie crust (you can just cover it, or do a lattice). Pinch the two pie crusts together. Beat an egg with a splash of water and brush the pie crust with a pastry brush. Bake for about 30 minutes, until the crust is browned and the fruit juices are bubbling. YUM!

(Ugh, when will I be blessed with better kitchen backdrop and lighting??)