Grandma Lantagne's Tourtière (Meat Pie)
A wonderful spiced meat pie that has been a family tradition for generations.
Ingredients
Filling
- 2 lbs Ground Beef
- 1 lb Ground Pork
- 2 Medium potatoes shredded I use red and leave the skin on, use a grater
- 1 Onion finely chopped I use a grater on the onions too
- 1 tsp Cinnamon I use a little more, can be to taste
- 1/2 tsp Ground Cloves I use a little more, can be to taste
- 1 tsp Salt
- 1/2 tsp Pepper
Crust
- 2 1/2 C All Purpose Flour
- 1 tsp Salt
- 1 C Butter Cold
- 1 Egg Separate yolk from white
- 1/2 C Milk
Instructions
- Preheat the oven to 350℉
- Add all of the raw filling ingredients to a large pan and brown until about half done. Leave some pink showing in the meat, it will finish cooking as you bake the pie. Drain some of the grease if there's a lot.
- Prepare the crust
- In a large bowl combine flour and salt, cut in the cold butter with knives or a pastry cutter. Add the egg yolk and milk can stir till combined. The dough should be wet enough that it sticks together, but is not too sticky.
- Divide the dough in half and roll each half on a floured board into two 12" circles. Place one crust in the bottom of a 10" cast iron skillet or pie pan.
- Transfer the meat filling into the bottom crust and stop with the other crust, brush with egg white.
- Cut some slots in the pie crust too!
- Bake for 1 hour, center rack, until the internal temperature inside the pie is 165 ℉ I sometimes cover the pie loosely with foil if the crust starts to get too brown.
- Enjoy and let us know what you think!