Ultimate East Coast Pork Tourtière with Flaky Pastry Crust

Special Pork Tourtière

Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 12

Description: This savory and comforting tourtière is a cherished family recipe passed down from my mother. Originally, my mom used a tea biscuit crust, but I prefer the flaky pastry crust for a slightly richer texture. Whether you choose to stick with the traditional tea biscuit crust or opt for a flaky pastry, both variations create a deliciously satisfying pie. Serve this special pork tourtière with a side of red pepper jelly or chili sauce for an extra touch of flavor. Perfect for holiday gatherings or cozy family dinners, this dish brings a taste of East Coast tradition to your table.

Ingredients:

• 2 pounds ground pork
• 1 cup water
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 2 apples, peeled and diced
• 1 1/2 cups unsweetened applesauce
• 1/4 cup raisins
• 1/4 cup dried sage
• 2 teaspoons salt
• 2 teaspoons mace
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 2 cups bread crumbs
• 2 unbaked pie shells (either flaky pastry or tea biscuit crust)

Instructions:

1. Prepare the Filling: In a large pan, combine the ground pork, water, onions, garlic, diced apples, raisins, and all the seasonings including dried sage, salt, mace, dried thyme, dry mustard, allspice, nutmeg, and black pepper. Mix well to incorporate all the ingredients.

2. Cook the Filling: Place the pan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered. Stir occasionally to ensure even cooking. Continue simmering until the liquid has mostly evaporated and the mixture has thickened, which should take about 45 minutes.

3. Cool the Filling: After the liquid has evaporated and the filling has thickened, remove the pan from heat. Stir in the bread crumbs and allow the mixture to cool to room temperature.

4. Assemble the Pies: Preheat your oven to 400°F (200°C). Pour the cooled filling into the two unbaked pie shells, distributing it evenly. Cover each pie with the top crust and seal the edges. Brush the top of each pie with a little milk to achieve a golden, glossy finish.

5. Bake the Pies: Place the pies in the preheated oven and bake for 10 minutes. After the initial 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 to 35 minutes, or until the crust is golden brown and the filling is hot.

6. Serve: Allow the pies to cool slightly before serving. They can be enjoyed warm or at room temperature. For added flavor, serve with red pepper jelly or chili sauce on the side.

7. Storage: The pies freeze beautifully, making them a great option for make-ahead meals. Simply wrap them well and store in the freezer. To reheat, bake from frozen at 350°F (175°C) until heated through.

Enjoy the rich, savory flavors of this classic tourtière, a true testament to East Coast culinary traditions! 🌟🥧✨