Servings: 8 | Preparation time: 40 minutes | Cooking time: 40 minutes
Ingredients
- 2 lb lean ground pork
- 1 onion, diced
- 1 clove garlic, minced
- ½ cup water
- 1 tsp salt
- 1 tsp of Cool Runnings ground cinnamon
- ½ tsp Cool Runnings dried thyme leaf, crushed
- ¼ tsp ground sage
- ¼ tsp Cool Runnings ground black pepper
- ⅛ tsp Cool Runnings ground cloves
- 1 recipe pastry for a 9-inch double crust pie
Directions
1. In a medium saucepan, combine the pork, onion, garlic, water, salt, cinnamon, thyme, sage, black pepper, and cloves.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, or until the pork is fully cooked.
4. Remove from heat and let the mixture cool to room temperature.
5. Preheat the oven to 425°F (220°C).
6. Pour the cooled meat mixture into the bottom pie crust. Place the top crust over the filling and pinch the edges to seal. Cut a few slits in the top crust to allow steam to escape.
7. Cover the edges of the pie with strips of aluminum foil to prevent over-browning.
8. Bake in the preheated oven for 20 minutes.
9. Remove the foil and continue baking for another 15 to 20 minutes, or until the crust is golden brown.
10. Remove from the oven and let the pie cool for 10 minutes before serving.
French Canadian Tourtiere Recipe Card
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