Welcome 2016
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| Tourtiere |
As much as I'd like to quilt day and night, there is the family table to consider. Fortunately I also love to cook. I too have kept the tradition of making Tourtiere or French Canadian meat pie for the new year. There are as many versions of this pie as there are cooks. This is my Grandmother Stella's recipe. Tourtiere can be served hot or cold but always with homemade Bread and Butter pickles. This year's yummy batch was supplied by our daughter.
Tourtiere
1 1/2 lbs. ground beef
1/2 lb ground pork
(I use 1lb. of each)
1 sleeve (35) of saltine crackers finely ground
1 medium onion finely chopped
1/2 tsp salt
1/8 tsp pepper
3/4 tsp poultry seasoning
1/4 tsp ground cloves
2c cold water
Pie crust for a 2 crust pie
Deep dish pie plate
1. In a deep skillet pour 2c. water over ground meat. Simmer stirring occasionally until meat is no longer pink.
2. Add crushed Saltines (I use my food processor)
3. Add 1 finely chopped medium onion (I use my food processor)
4. Add salt, pepper, poultry seasoning, and cloves. Mixing well. Let cool 10 min.
5. Prepare pie crust.
6. layer bottom crust in pie plate, fill with seasoned meat mixture, and top with second crust.
7. Pierce several slits in the top of the pie before baking.
8. Bake in a preheated 450 degree oven for 10 minutee
9. Lower oven to 350 degrees and bake for another 30 minutes or until crust is golden brown.
Gramma's notes: Best if made a day ahead and warned over in a slow oven.
These pies freeze well and are great for any day you need a little extra time to quilt!
Happy New Year and Happy Quilting,
Mary
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