Rise and Pie! It’s Tourtière Time
For every family gathering, my wife is tasked with making dessert. Her go-to dessert is apple pie. It’s expected of her now. If she shows up with a cream pie or some other dessert item, I’m 100% certain her family will revolt. She brought a chocolate cake one time. The response? “We don’t eat cake.”
Every time she makes her apple pies, she’s left with enough dough for a third pie. Rather than discarding the dough or putting it in the freezer and forgetting about it, I decided to make a meat pie native to Quebec: the tourtière.
My wife brings the sweet, I’m the savoury. It’s why we work.
I used Stefano Faita’s tourtière recipe as a guide. I adapted some of the ingredients like spices and types of meat to better suit what I already had in the pantry.
For the pie crust recipe, go to The Journey of Jordan’s “How to make flaky pie crust video: delicious apple pie recipe”.
My wife really likes this recipe for her pie crust. She thought the corresponding YouTube video was a big help too.
1 tbsp butter
1 tbsp oil
350 g ground beef
350 g ground pork
1 cup diced onion
1 cup diced carrot
2 cups diced button mushrooms
2 chopped garlic cloves
½ shredded and peeled russet potato
1 tsp cinnamon
1 tsp nutmeg
1 tsp paprika
salt and pepper
- Get that pie dough done and in the fridge for at least one hour
- Heat a large pan on medium heat and add the oil and butter
- When the butter melts, add ground meats and season with salt and pepper
- Stir the meat and keep stirring until the meat is browned and cooked through
- Add onions, mushroom, carrots, garlic, spices, and grated potato
- Cook until the veggies are soft and the water from the vegetables has evaporated
- Let your filling cool completely
- Preheat oven to 400F
- Follow instructions for rolling out your dough on the pie crust recipe. Or have the baker in the family do it for you because your butcher’s hands can’t handle a delicate pie dough
- Spoon your filling into the pastry shell, cover it with the second pastry shell and press to seal the edges using your fingers
- Brush pastry with egg wash (optional)
- Score top of tourtière
- Bake tourtièrefor 15 minutes then reduce the heat to 350 F
- Bake for about 35 minutes or until the crust is golden brown.
- Cover your pie with foil if the pastry browns too quickly.
- Let the tourtière cool for about 10 minutes before you slice into that bad boy – but if you simply can’t wait, I understand.
Serve with steamed vegetables and mashed potatoes for a comfort food extravaganza.