Aunt Ginny’s Meat Pie (Tourtiere)

Aunt Ginny’s Meat Pie (Otherwise Known as Tourtiere)

I've always loved meat pies. I remember eating this meat pie as a child. My folks served it mostly on holidays. These days, I don't need a holiday to make this pie and it is a favorite of mine. 

Our family’s meat pie is a version of the French Canadian Tourtiere and it was handed down from my father’s side of the family. There are other versions of this pie out their, but this is the one I grew up with. I'm sure it has been slightly altered with each generation.

I started making this pie when I was in my twenties, and I know I changed it slightly too. I first gave this recipe to Aunt Ginny many many years ago. By now, everyone thinks it is her recipe. 

Aunt Ginny has been claiming this recipe as her own for so long that no one would believe me if I said otherwise. I've given up trying! That's why I now call it Aunt Ginny's meat pie.

2 lbs. ground pork

1 lb. ground beef

1 onion, chopped

1 stalk of celery with leaves, chopped

1-1/2 tsp. allspice

1 tsp. poultry seasoning

1/2 tsp. ground sage

3 tbs. brandy

salt and pepper

1 package ready made pie crust

(or Norman’s olive oil crust)

Preparation

In a large cast iron pan, sauté the pork and beef until it looses most most of its pink color. Add the onion, celery, brandy and seasonings. Continue to cook until the onions soften. Taste and adjust the meat for salt and pepper.

Place one of the crusts on the bottom of the pie plate. Using a slotted spoon, add the meat and drizzle a small amount of the remaining liquid of the pie. Place the top crust on, pinch the edges together and make about eight slits in the crust. Bake at 350 degrees about 35 - 40 minutes.

Serving

If you serve this pie along with a bowl of strawberries covered with heavy cream, fresh bread and a fine brute champagne, you would have a nice Sunday breakfast. 

If you serve it for dinner, have fresh baked bread and butter, potato soup, broiled asparagus and a hearty Zinfandel from California.

Note: If this was my recipe, I’d add extra allspice and add lots of fresh ground black pepper. But if you do, don’t tell Aunt Ginny - she gets huffy if you mess with “her” recipe.