Tourtierre (Toochay [oo, as in foot]) Pie

This is a french meat pie you kids must remember. I generally make it every Christmas--at least I made it every Christmas after we moved back to Maine. I grew up with Tourtierre Pie at Christmas time. I especially loved it warmed over for breakfast on Christmas morning. I am pretty sure my great-grandmother, Nanny, made it. My own grandmother, Grammy, made it and served it with her homemade coleslaw--the best I have EVER had. How I wish I had that recipe to share with you! All I know is she would mix in one "secret" ingredient, which was "a little dijon mustard--but just a smidgen." Gram even grated the cabbage and carrots by hand before mixing in just the right amount of mayo--or was it Miracle Whip...I think it was, but I don't really know...I don't have the recipe, darn it! Oh! It was so, so good and so, so perfect with her hot-out-of-the-oven tourtierre pie. Another thing that she is so memorable for is her made-from-scratch pie crust. Devine! My mother's tourtierre pie was made in a store-bought pie crust, but the meat mixture was homemade. Her tourtierre pie was terrific as well. She inherited her marvelous knack for cooking from the two lovely women/ teachers before her.

I think my tourtierre pie holds its own! I DO NOT make homemade crust...Pillsbury works just fine for me . Please keep our family tradition going, guys, and keep making tourtierre at Christmas!

Tourtierre Pie

Peel and begin cooking 4-6 large potatoes for mashing.

Make ready the bottom pie crust in your 9 inch pie pan.

Thoroughly cook:

• 1 1/2 lbs. lean ground hamburg
• 1 1/2 lbs. ground pork
• about a 1/2 an onion, chopped

Add garlic salt and pepper to taste. Drain fat from meat mixture.
When your potatoes can be pierced with a fork, drain and coursely mash them with a large fork or a potato masher. (You can also used an electric beater, but only until the potatoes are course. You do not want to whip them--and do not add butter or milk as you would whipped potatoes.)
In a large bowl, add potatoes to the meat mixture. You will work toward a mixture that holds together--not too much potato now, but a mixture that is meaty and potatoey (you are smiling; I know it!).

Add a dash or two each of cloves and cinnamon. You will have to keep tasting until you get the flavor you remember. So much of the cooking I was taught did not come from a recipe. The flavors came together by look, feel, and taste and now you will have to do the same.

Into the bottom crust you've prepared, spoon the meat mixture until you have a slight, packed mound. Cover with the top crust and seal the edges. Make vents/slits in the top of the crust. Brush lightly with milk. Bake for about 30-40 minutes at 350 degrees or until the crust is the color you enjoy. I like it dark golden--crispy and flavorful. If you'd like, ladle some beef or pork gravy over your warm slice--and don't forget the coleslaw...mmmmmmmmm!

Enjoy my special Christmas memory, my loves!

~Mama