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French Tourtiere

SUBMITTED BY: Jessica LaFramboise

"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	25 Min
COOK TIME	55 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 (9 inch) pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 onion, chopped
1/2 clove crushed garlic
2 tablespoons rendered bacon fat
1 1/2 pounds ground pork
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1 pinch ground mace
1 pinch ground sage
1 pinch ground savory
2 (9 inch) unbaked pie shells
2 tablespoons cream

DIRECTIONS

In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.

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REVIEWS

Reviewed on Jul. 15, 2003 by SAINTFLOWER

This was easy & a big hit with the kids, but the adults found it typical of traditional... MORE

Reviewed on Aug. 2, 2004 by JDRABIK

This pie is DELICIOUS! Even my five-year-old husband who refuses to eat like an adult LOVED... MORE

Reviewed on Jul. 15, 2003 by LISA5661

This was great! The prep time is minimal. MORE

Reviewed on Apr. 25, 2007 by THELAWRENCES

I would have given this recipe 5 stars, except for a couple things - mainly, I made some... MORE

Reviewed on May 7, 2006 by DANAJ900

My husband liked this, but it seemed a little to rustic to me. Maybe with some cheese or... MORE

Reviewed on Feb. 4, 2005 by JDVMD

We loved this recipe. Used refrigerator piecrusts to save time. Didn't have savory but don't... MORE

Reviewed on Nov. 16, 2004 by claudygirl

I really liked the spice blend in this pie and recommend it. It's a great do ahead meal, and... MORE