Memere Rousseau's Tourtiere (Meat Pie)

From Yankee Magazine — January 2010

Savory Pies Recipes | Pies and Pastries Recipes

Preparation Time: 3 hours

Start to Finish Time: 5 hours

Yield: 1 meat pie, about 10 servings

• 2 pounds ground pork
• 1 medium onion, finely chopped
• 1 teaspoon salt
• 2 cups water
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves (or more to taste)
• 3 cups mashed potatoes
• Penny's Piecrust
• 1 tablespoon milk

Heat oven to 400 degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.

Penny's Piecrust

• 4 cups flour, plus extra for work surface
• 2 teaspoons salt
• 1-3/4 cups shortening
• 1 large egg, lightly beaten
• 1 tablespoon vinegar
• 1/2 cup ice water

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 mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies

Find Similar Recipes

• By Category
  • Savory Pies Recipes
  • Pies and Pastries Recipes
• By Course
  • Main Dish Recipes
  • Lunch Recipes
• By Preparation Method
  • Bake Recipes
  • Cook Recipes