Savory East Coast Pork Tourtière
This delectable Savory East Coast Pork Tourtière is a cherished family recipe that has been passed down through generations. My mom's original porcine pie is a warm tradition from the east coast, enhanced with my signature touch over the years. I’ve opted for a flaky pastry crust that beautifully cradles a flavorful filling of ground pork mixed with a medley of sweet and savory ingredients, including apples, dried fruits, and aromatic herbs. It’s perfect for gatherings, served hot from the oven with a side of zesty red pepper jelly or tangy chili sauce, making it a delightful dish for both special occasions and everyday meals. This recipe yields two pies, ensuring there’s plenty to share—or freeze for later enjoyment.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
ground pork
2 lbs
water
1 cup
onions
2 (chopped)
garlic cloves
2 (minced)
apples
1.5 cups (fresh, crabapples, grated or 1 cup unsweetened applesauce)
raisins
1/4 cup (chopped fine)
dried apricot
1/4 cup (chopped fine)
fresh breadcrumbs
2 cups
dried sage
2 teaspoons
salt
1 teaspoon
mace
1 teaspoon
dried thyme
1 teaspoon
dry mustard
1/2 teaspoon
allspice
1/2 teaspoon
nutmeg
1/2 teaspoon
black pepper
1/2 teaspoon
double crust pie crusts or tea biscuit dough
2 (for top & bottom for 2 - 9-inch pans)
Instructions
1
In a large saucepan, combine the ground pork, water, chopped onions, minced garlic, grated apples (or unsweetened applesauce), chopped raisins, dried apricots, and all the seasonings.
2
Bring the mixture to a boil over medium-high heat, stirring occasionally to break up the pork.
3
Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 45 minutes, or until the liquid has evaporated and the filling thickens. Stir often to prevent sticking.
4
Remove the saucepan from heat and gently stir in the fresh breadcrumbs. Allow the filling to cool to room temperature.
5
Preheat your oven to 400°F (200°C).
6
Once the filling has cooled, pour equal amounts into each of the two unbaked pie crusts, smoothing the top with a spatula.
7
Cover each pie with the top crust, sealing the edges and cutting a few slits for steam to escape. Brush the top with a little milk to give it a beautiful golden color while baking.
8
Bake the pies in the preheated oven for 10 minutes at 400°F, then reduce the heat to 350°F (175°C) and continue baking for an additional 25 to 35 minutes or until the crust is golden brown and bubbling.
9
Remove from the oven and let cool for a few minutes before slicing. Serve warm with red pepper jelly or chili sauce, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory East Coast Pork Tourtière?
It is a traditional family recipe from the East Coast featuring a ground pork filling with apples, dried fruits, and aromatic herbs in a flaky pastry crust.
How many pies does this recipe make?
This recipe yields two 9-inch pies, making it ideal for gatherings or for freezing one for later.
What are the main ingredients for the filling?
The filling consists of ground pork, onions, garlic, apples or applesauce, raisins, dried apricots, and various spices.
Can I substitute the fresh apples?
Yes, you can substitute 1.5 cups of grated fresh apples with 1 cup of unsweetened applesauce.
What fruits are included in this savory pie?
The recipe includes grated apples (or crabapples), finely chopped raisins, and finely chopped dried apricots.
How long should the pork filling simmer?
The mixture should simmer uncovered for about 45 minutes until the liquid has evaporated and the filling thickens.
When do I add the breadcrumbs?
Fresh breadcrumbs should be stirred in after the saucepan has been removed from the heat and the mixture has finished simmering.
What temperature should the oven be for baking?
Preheat the oven to 400°F (200°C) for the initial baking phase.
How long do the pies bake?
Bake at 400°F for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 25 to 35 minutes.
What should the finished crust look like?
The crust should be golden brown and the filling should be bubbling when the pies are done.
What is the purpose of cutting slits in the top crust?
Cutting slits in the top crust allows steam to escape while the pie is baking.
How do I get a golden color on the crust?
Brushing the top crust with a little milk before baking will give it a beautiful golden color.
What are the recommended condiments for serving?
It is recommended to serve the tourtière warm with red pepper jelly or tangy chili sauce.
Can I freeze these pies?
Yes, the recipe yields two pies so you can enjoy one immediately and freeze the other for later.
What spices are used in the pork mixture?
The seasonings include dried sage, mace, dried thyme, dry mustard, allspice, nutmeg, salt, and black pepper.
Is the pork cooked before going into the pie?
Yes, the pork is boiled and simmered with other ingredients to create a thick filling before being placed in the crust.
Do I need to cool the filling before assembly?
Yes, the filling should be allowed to cool to room temperature before pouring it into the unbaked pie crusts.
What kind of dough can I use for the crust?
You can use either a standard double crust pie pastry or tea biscuit dough.
How much ground pork is required?
The recipe requires 2 lbs of ground pork.
How many onions are used?
The recipe calls for 2 chopped onions.
How much water is added to the meat?
You should add 1 cup of water to the saucepan with the ground pork and other ingredients.
What size of pie pans are needed?
The recipe is designed for two 9-inch pie pans.
How many garlic cloves should be used?
The recipe uses 2 minced garlic cloves.
What kind of apples are suggested?
The recipe suggests using fresh apples or crabapples that are grated.
How finely should the dried fruits be prepared?
Both the raisins and the dried apricots should be chopped fine.
What is the measurement for the fresh breadcrumbs?
You will need 2 cups of fresh breadcrumbs.
How much mace is in the recipe?
The recipe calls for 1 teaspoon of mace.
Is this a savory or sweet dish?
It is a savory main dish, though it contains some sweet elements like apples and dried fruit for balance.
Should the pie be served hot or cold?
The dish is best served warm from the oven.
How often should I stir the filling while it simmers?
You should stir the mixture often to prevent sticking, especially as the liquid evaporates.