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Pork Pie--Tourtiere
category: Meats & Meat Pies
submitted by: Nini Mc Manamy
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Memories
In our home, this would be eaten after midnight mass, preferably with salad and champagne, while presents brought out of hiding and put under the tree. This recipe is a proud family tradition, not containing any potatoes like other "inferior" pork pies. Don't forget the champagne. It was always a celebration in my family when the pork pies were made. My mother always insisted this was "Biddeford" pie as opposed to Lewiston pie, which had potatoes. I think she made that up!

Prep Time: 4 hours
Cooking time: 1 hour
Makes: 1 Pie
Difficulty: Average (anybody could do this)
Recipe Source: Grammy (maman de maman)
Ingredients
Qty Measure Ingredient
2
Lbs
 Lean ground pork
1
Large
 Yellow onion
1
 
 Allspice (to taste)
1
 
 Cinnamon (to taste)
1
 
 Nutmeg (to taste)
1
 
 Salt & Pepper (to taste)
1
2
 Pie Crusts
1/2
Cup
 Breadcrumbs


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Directions Directions  
  • Brown pork in large heavy soup pot. cover with water, add onion, and simmer uncovered two hours.     Add salt and pepper to taste and 1/4 tsp each spice. Simmer another half hour, stirring occasionally.
  • Put in cold room or refrigerator overnight to harden fat.
  • When fat is congealed, lift off with large spoon and discard. Preheat oven to 350 degrees.
  • Warm meat in pot. Add bread crumbs to soak up liquid.
  • Prepare dough and roll out first crust. Lay in 9" pie plate.
  • Spoon meat onto crust and level.
  • Roll out second crust and lay on top of meat. Pinch two crusts together going all around the edge of the pie plate. Prick a pattern in top crust to allow steam to escape.
  • Bake in oven 45 min to one hour, or when the crust begins to brown.

    • Serve immediately, with salad and champagne. Great warmed over for breakfast.

    Note: You will not have a lot of water left in the pot after two hours of cooking the meat. You can expect to add about 1/4 to 1/2 cup of breadcrumbs to soak it up.

    Nini's Comments: I make my own crust because I love to roll dough. I use orange juice instead of water in the recipe--it adds a touch of sweet contrasting with the pork. Otherwise, any regular pie crust will do. I don't use lard but if you need added fat, you can.