Prep1 hr 15 mins
This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side.
- 2 lbs ground pork
- 1 cup water
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups apples (fresh, crabapples, grated ) or 1 cup unsweetened applesauce
- 1⁄4 cup raisins, chopped fine
- 1⁄4 cup dried apricot, chopped fine
- 2 cups fresh breadcrumbs
- 2 teaspoons dried sage
- 1 teaspoon salt
- 1 teaspoon mace
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon pepper
- 2 double crust pie crusts, pastry dough (or tea biscuit dough top & bottom for 2 - 9-inch pans)
- Combine pork, water, onion, garlic, apple, raisins, apricots and seasonings in pan.
- Bring to a boil.
- then simmer uncovered, until liquid has evaporated (45 min) Stir often.
- Remove from heat, stir in bread crumbs and cool to room temperature.
- When filling is cooled pour into two unbaked pie shells, cover, brush top shell with milk Place pies in 400°F preheated oven for 10 minute.
- Reduce heat to 350°F for 25- 35 minutes.
- Pies freeze well.
DEFINITELY A GREAT TREAT, & something out of the ordinary! Just wish I could find crabapples somewhere, but no luck ~ I grew up in northeastern Montana & had them all the time! Anyway, I followed your great recipe & still have one pie in the freezer! I keep a cranberry & mild salsa sauce on hand much of the time, & that went very well with this pork pie! Thanks for sharing your recipe! [Made & reviewed in the Family Picks part of Zaar World Tour 4]
The blend of fruit and spices is just right to give a rather bland meat a wonderful lift. Thanks for sharing this delicious recipe.
What a wonderful discovery! I'd never heard of tourtiere. This recipe is one of DH's favorite dishes from Zaar. I loved the red pepper jelly with it. A taste sensation for sure.