Reviewed: Oct. 11, 2009

I'm from Quebec so I know my tourtieres. This is the most delicious one I have ever had. I used a 2 to 1 pork and veal blend (my preference) though. I'm sure my guests will be asking for this recipe tonight! Thanks for sharing.....

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kiki

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Reviewed: Sep. 29, 2009

It was a strange taste. My husband had to add a lot of ketchup to even eat. Won't be making this again. Thanks anyways.............happy eating!!! :)

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crazyjmt84

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Reviewed: Jul. 19, 2009

This was pretty good. I thought that the cinnamon was a little overpowering, more for the aroma than the taste. I have been wanting to make this for some time so I appreciate you posting the recipe. Thanks

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jul. 13, 2009

Sounds like the recipe my Dad uses except he uses very thinly sliced potatoes and does alternate layers of potato and pork in a dutch oven so this pie is about 8 inches deep. Don't remember him using celery but this pie with a top and bottom crust is to die for:) His Grandmothers recipe and probably her's as well.

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aydriane

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Reviewed: Mar. 14, 2009

I halved the recipe to make 1 pie for the 2 of us. Only change I made was a minor one, I left the potatoes cubed and didn't mash them. We loved it. The whole kitchen smells heavenly!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 14, 2009

Followed the recipe exactly. Didn't like - maybe I'm just not a fan of tourtiers....

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 4, 2009

This is exactly what i was looking for. Didn't really time the meat, just cooked until most of the water was gone and didn't measure seasoning. Added to taste what I thought it needed.

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rdy4fn24

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This was awesome...just like I remember. I actually love the idea of simmering for three hours...it makes the whole house smell wonderful!

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Michelle

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Brighton, Ontario, Canada

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Reviewed: Dec. 14, 2008

I guess it's one of those foods that you had to grow up with. I didn't care for it.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 2, 2008

the texture of this pie is nice, however, i find the amount of clove to be a bit much. i modified this recipe upon first try, adding sage, thyme, onion powder, parsley and dried celery and celery salt. scrumptious-- next time, i would approximately halve the clove- thank you for this recipe 3.75-4.0!

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faff

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

This was an amazing dish! It smelled wonderful all afternoon and the taste was incredible. It is easy to make, even though it takes half a day to make (most of the time you don't need to tend to the dish). I followed the instructions exactly and wouldn't change a thing!

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 13, 2008

this is very good. I didnt see the chopped celery so it wasnt added and tasted even better than the ones i use to buy at the store(they only made pork pies there)which closed down years ago. very moist

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leogrl

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Dec. 17, 2007

I am so glad I found this recipe! My parents and my meme before them make this every year for Christmas Eve! Now I can surprise my father (a pepe himself now) with one! This pie is the best and oh so good! Everyone should give this recipe a try, you'll surely love it!

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geochy

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Reviewed: Oct. 15, 2007

I wouldn't say it's the best Tourtiere recipe I've ever tried, but it's not bad. I think I'd prefer a few more ingredients to make it a bit more flavourful A Quebecois collegue at work thought it smelled great though!

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Darryl

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Reviewed: Feb. 3, 2007

I really don't like to give bad reviews but my husband wouldn't even eat this after 2 bites.

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Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Jan. 15, 2007

I did substitute half ground beef and half pork. Only made one pie for 3 of us. Definitely a keeper for a winter night meal!

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Aunt Mary

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Reviewed: Jan. 15, 2007

I made this recipe over the holidays and my entire family loved it. I halved the recipe and only made one pie but have been asked to make more!

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Carol

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Reviewed: Dec. 15, 2006

Our family makes Tourtiere pie every year, too, but our recipe uses 1/2-2/3 hamburg, and the rest pork. And we cook it up with a chopped onion instead of celery, which I think tastes even better. All in all, this is a great and easy recipe, and is delicious hot out of the oven, or cold out of the fridge the next day! Yum!

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Verna

Cooking Level: Expert

Home Town: Orland, Maine, USA

Living In: Old Town, Maine, USA

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Reviewed: Dec. 14, 2006

This is very similar to what my dad used to make but he mixed pork and veal together. The french name is "tourtière" and it is very very good!

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Diane B.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Saint John, New Brunswick, Canada

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Reviewed: Dec. 14, 2006

MY Grandmother, (my "meme") made a similar mix of pork and mashed potatoes, but used a bit of sage for flavor and used it to stuff ducks or geese. Magnifique!

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FPOST3776

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Tourtiers (French Pork Pie)

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