Sunday, March 27, 2011

Canadian Christmas Pie (Torquierre)

3 lbs ground pork (browned)
2 large onions, finely chopped
2-4 medium potatoes, diced
2 cups water

Brown meat first, then add onion and cook until onion is transparent. Add potatoes and water, simmer for 1 hour. Pour off liquid and excess fat (reserve 1 cup of broth). Let meat mixture cool.

After mixture cools, add seasonings with the reserved broth;
2 tsp salt
1 ½ tsp sage
½ tsp cinnamon
¼ tsp ground clove

If mixture seems somewhat dry, add a few Tablespoons of beef broth.

Make pie crust for two double pies. Roll bottom crust a little thicker than usual, add filling, cover with top crust. If to be frozen before baking, do not vent. If you are going to cook right away, cut some vents in top crust, Bake at 400 degrees for 30-35 minutes.

PS, she used 2 lb pork and 1 lb beef, and added a clove of chopped garlic this time. 
2-4 potatoes is a large range, but some like it with more meat than potato.The recipe above is as she received it long ago. She thinks it might be better as it stands. :) 


  1. If anyone has any changes to add please post comments. This is definitely a St. Pierre favorite. The joke is that most of us put just a little ketchup on it, totally gets under Gramma's skin, but we all do it, hehehe.

  2. My family is very excited about this all the other recipes (still to come). Thank you, St. Pierres!