Tourtière is a popular meat-filled pie enjoyed at Christmas. A French-Canadian staple, this double-crusted savory pie has many family-style variations; our recipe is made with ground pork, warm spices, mashed potatoes, and a rich pastry crust that melts in your mouth. Try something different!

Note:Wild game can also be used to enhance the taste of this flavorful pie. One popular variation is 50% venison and 50% pork. (If you really want to go all out, grind your own pork butt!)

Pork pie tastes great with sides such as cranberry sauce, cornichons, pickled beets, sharp cheese, crusty bread, light salad, and pea soup. 

Eat tourtière piping hot from the oven or cold from the refrigerator the next day.

Ingredients2 pounds ground pork 1 onion, finely chopped 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves (or more to taste) 1-1/2 cups mashed potatoes Penny's Piecrust (see below for recipe)1 tablespoon milk

Instructions

1. In a pan over medium-low heat, combine pork, onions, salt, and 2 cups of water.
2. Simmer gently, stirring often, until all liquid evaporates, about 4 hours.
3. Preheat oven 400ºF.
4. Stir in cinnamon and cloves. Add potatoes and beat well to combine thoroughly.
5. Line a pie tin with 1 crust.
6. Spoon in pork/potato mixture.
7. Add top crust and flute edges. Brush top with milk and prick with a fork.
8. Bake for 30 minutes.

Penny's Piecrust

Ingredients4 cups all-purpose flour2 teaspoons salt 1-3/4 cups shortening 1 large egg, lightly beaten 1 tablespoon vinegar 1/2 cup ice water

Instructions

1. In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work into a cohesive dough ball.
2. Divide in half. Cut one dough mass in half. On a work surface dusted with flour, roll out 2 crusts. (If you’re making only one pie, freeze the second dough mass.)

Yield: 4 piecrusts