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Memere Rousseau's Tourtiere (Meat Pie)

Memere Rousseau’s Tourtiere (Meat Pie)
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Published in Jan 2010
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Total Time: 3

Yield: 1 meat pie, about 10 servings

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

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

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