I’ve been dreaming about getting my hands on my French Canadian grandmother’s tortiere recipe for years, possibly decades, now that I come to think of it.
But it wasn’t until they moved Mamere from one nursing home to another earlier this year that someone finally found a copy of the original to send out to all of the kids and the kids of their kids. I’ve been itching to make it ever since, but the idea of a hearty, meaty pie didn’t really jive with our warmer than usual Ontarian fall.
So, now that it’s starting to be cold weather eating season, it seemed more than appropriate to give the old girl a whirl. What you see above is a rather decimated version of Antoinette’s tortiere; I didn’t have the presence of mind to take a picture for myself until after we’d already dug in. No matter. It will wow you all the same.
The original made 4 pies, but I have scaled the recipe down and added bay leaf for a little extra whiff, other than that, it is as she wrote it down, many years ago. Bon appetit!
1 lb ground pork
0.5 lb ground beef
0.25 tsp cloves
0.25 tsp allspice
0.5 tbsp cinnamon
salt and pepper to taste
double pie crust
Combine all of the ingredients except the pie crust in a pan and cook over low heat on the stovetop, adding small amounts of water every 15-20 minutes to prevent the meat from scorching, until it has simmered for about an hour and a half. Preheat the oven to 375*. At this point, taste for seasoning and adjust with salt and pepper as necessary. Allow the filling to cool slightly, then pour into a parbaked pie shell of your choosing. Add a top crust and crimp the edges with a finger or fork. Slash the top a few times to allow steam to escape, then bake on a sheet pan in the oven until the crust is golden brown, about 35-45 minutes.
Serve with a dollop of spicy ketchup, homemade relish or chutney.
Makes 1 pie.
Until next time…