Evening Nancy, I want to submit a meat pie recipe and, since the Thanksgiving and Christmas holidays are on the horizon, I thought I would start a thread of "holiday" recipes...looking forward to all the great recipes our Nancylanders are sure to submit.
Betty in MS

Tourtiere (French-Canadian meat pie)

5 pounds ground pork
3 medium onions, finely diced
4 garlic cloves
3 teaspoons salt
1 teaspoon ground cloves
1 teaspoon dried thyme
1 1/2 teaspoons dried sage or dried savory
1 teaspoon ground black pepper
2 cups water
1 1/2-2 cups fine, dry corn bread crumbs
Pie dough
4 cups flour
1 pound shortening
3/4 -1 cup ice water
1 teaspoon salt

Heat oven to 400 degrees.

To prepare pie dough, cut shortening into flour. Mix salt with cold water. Add water to flour mixture, stirring in just enough to moisten. Roll out dough and place bottom shells in four (9-inch) pie plates. Roll out top crusts and set aside.

Place all filling ingredients, except bread crumbs, into stock pot; bring to low boil. Stir and cook 20 minutes, breaking up the meat until "pink" disappears. Remove from heat and stir in 1 cup corn bread crumbs. Let stand and cool 20 minutes. If all fat and liquid is not absorbed, stir in remaining 1/2 cup bread crumbs. Cool mixture well and spoon into pie shells; level out well. Mixture should not be too moist or too dry. Cover filled pies with pastry, egg washing rims first. Seal and flute edges. Bake for 35 minutes.

Makes four 9-inch pies.
Betty in MS

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