A classic Meat Pie from way up North
Mémère’s French Canadian Tourtière
Few aromas bring me back to my childhood like the smell of Tourtière (meat pie) simmering on the stove. We used to visit my grandmother (Mémère) during Christmas and could always count on Tourtière as one of the meals. It wasn’t a meal I would usually enjoy as a kid—I mean, meat…in a pie—but for some unknown, mystical reason, I couldn’t get enough of it. Maybe the joyful association was solidified by the pairing of the holiday season and the special dish, like crayons and kindergarten. It wasn’t until years later, as an adult, when I wanted to make it myself, that I learned which ingredient caused my craving: Cloves!
I had no idea that cloves and cinnamon were the main spices used in the pie, and it blew me away. Cloves and cinnamon were usually in desserts! What magic was this?
Fortunately, I could use Mémère’s original recipe from a locally-published recipe book she gave me decades ago when I was too young to appreciate it. I saved the book, though, and I am glad I did! It was created by her church group, The Daughters of Isabella, in the 1980s, and it’s chock full of local family recipes from the Northern Kingdom (otherwise known as Northern Vermont).
I must admit that both my grandmothers made Tourtière, so we usually enjoyed two glorious meat pie meals when visiting. The two recipes differed slightly because Mémère’s called for potatoes, and Nanny’s did not. There was a bit of a rivalry between the households regarding which recipe was “correct.” Sidenote: There was also a family rivalry about the proper way to make chili—beans or no beans—but that’s for another day.
I’ve tried both recipes, and I like them both. I usually make the one with potatoes because it holds the filling together better. When I make it without potatoes, the meat filling seems crumbly and more difficult to slice into a nice wedge. I never found out which way is correct, but if I make it both ways, I’ll be correct at least half the time, right? Plus, means more Tourtière for everyone–our traditional New Year’s Day meal for at least a couple of decades.
Tourtière (French Canadian Meat Pie)
Recipe:
Prep time: 15 mins
Cook time: approximately 4 hrs.
Makes two 9-inch pies
Ingredients:
2 ½ pounds ground pork (I’ve also used meatloaf mix or mixed in some lean ground beef)
¼ teaspoon ground cloves (Or to taste–I add a lot more as it simmers because I never think it’s enough, and it’s never been too much)
¼ teaspoon ground cinnamon (it is possible to overdo this, but you can add more to taste)
1 large onion, chopped
1 teaspoon salt
3 cups water (or enough to cover the meat mixture)
2-3 potatoes, peeled and cubed (I have a potato cheat method posted at the bottom)
Pie crust for two, 2-crust pies (although Mémère made her own from scratch, I never mastered that skill, so I use refrigerated crust)
Directions:
1. In a large saucepan, mix raw ground meat, cloves, cinnamon, salt, and onion, breaking up the meat while mixing. Add 3 cups of water, or however much water it takes to cover the mixture, and simmer over medium-low heat for about 3 hours, or until the water is evaporated. I check on it occasionally, give it a stir, and usually sprinkle in more ground cloves!
2. Toward the end of the meat cooking time, preheat the oven to 375 degrees F (190 degrees C). Boil the potatoes for 10 minutes, drain and mash.
3. Stir the mashed potatoes into the cooked meat mixture.
4. Line two 9-inch pie plates with bottom crust. Spoon the meat mixture into each crust. (I like to tamp down the meat to make it more compact as it cooks.). Cover each pie with the top crust. Flute the edges to seal and cut small slits into the top.
5. Bake in the oven for 45 minutes or until the crust is golden brown.
6. Allow to cool a bit before slicing and serving.
Notes:
1. Extra pies can be frozen after baking and stored for up to 4 months. (Mine never last that long)
2. Potato hack: Instead of using actual potatoes, I have used boxed potato flakes (about ½ cup or so) and sprinkled them into the meat mixture when it’s at the end of cooking and there is still a little water left. Only add enough to thicken the mixture.
by Jana K.
Massachusetts First 
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