A Traditional Québécois Tourtière with a Delightful Apple Infusion
Today, I invite you to embark on a culinary journey that pays homage to tradition while playfully weaving in a delightful twist. The star of my kitchen stage? The beloved Québécois tourtière, elevated with the addition of tangy, sweet apples.
In the heart of Quebec, the tourtière has long been a cherished dish, a symbol of family gatherings and festive celebrations. Its comforting aroma and rich flavors evoke memories of winters past, and in this rendition, I honor this legacy while introducing a nuanced apple infusion that adds both depth and charm.
The Cradle of Tradition: Tourtière’s Roots
The tourtière’s origins can be traced back generations, rooted in French Canadian culinary heritage. A savory pie encasing a delectable filling, typically comprising minced meat, onions, and an ensemble of warming spices like cinnamon, cloves, and nutmeg, it has been a staple during holiday feasts and wintertime gatherings.
The Apple Twist: Elevating Tradition
This rendition of the tourtière introduces a subtle yet enticing apple essence. Imagine a symphony of flavors where the traditional blend of ground meat and aromatics meets the sweetness and tartness of apples. Unsweetened applesauce stealthily melds into the filling, enhancing its succulence and adding a nuanced fruity note that harmonizes beautifully with the savory profile.
To further enchant the senses, thin slices of apples adorn the pie’s surface, not only enhancing its visual appeal but also infusing each bite with a delightful burst of freshness.
The Finishing Touch: Apple Cider Sauce
Complementing our apple-infused tourtière is a simple yet divine apple cider sauce. Made by reducing apple cider in a saucepan until it thickens slightly, this ambrosial sauce serves as the perfect accompaniment, adding a touch of sweetness that beautifully complements the pie’s robust flavors.
Embrace the Warmth of Tradition with a Twist
As you savor each delectable bite of this Québécois tourtière, let the marriage of tradition and innovation warm your soul. Gather around the table, share stories, and revel in the joy of culinary exploration.
May this apple-kissed tourtière become a treasured addition to your repertoire, a testament to the beauty of reinventing tradition while honoring its cherished roots.
Until our next culinary escapade,
Bon appétit!
Ingredients
For the Dough
- 200 grams all purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- 150 grams shortening
- 80 ml hot water
- 1 tsp lemon juice
- 1 egg well beaten
For the Filling
- 454 grams lean ground pork
- 120 ml dry apple cider or water
- 1 onion
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- 1 tsp dried sage
- ½ tsp dried mustard
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice or clove
- 120 ml unsweetened apple sauce
- 1 apple peeled, cored, and thinly sliced
For the Sauce
- 2 tbs unbleached all-purpose flour
- 2 tbs butter
- 1 shallot finely chopped
- 30 ml cider vinegar
- 250 ml apple cider
- 60 ml vegetable or chicken stock
- 1 tsp brown sugar
- 60 ml unsweetened apple sauce
- ⅛ tsp dried sage
- ⅛ tsp dried thyme
- pinch cinnamon
- pinch nutmeg
- Salt and pepper
Instructions
For the Dough
- Combine flour, baking powder, and salt. Measure 85 grams of the cold shortening and cut into flour until mealy. Completely dissolve remaining 65 grams of the shortening into the hot water. Cool. Add the lemon juice and half of the beaten egg to the cooled water shortening mixture, reserving the rest of the egg for the egg wash. Mix liquid with flour mixture until dough leaves the side of the bowl. Turn onto lightly floured surface and need for 1 minute, or until flour is blended. Wrap in wax paper and refrigerate for 1 -12 hours.
For the Filling
- Simmer meat and 120 ml of dry cider or water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in applesauce and cool.
Assemble the Tourtière
- Roll out the dough to XXX line a pie plate/ casserole dish allowing for a 5cm / 2 inch over hang. Add the filling, then layer the apple slices in a circle over top. Fold over the excess dough covering the outer edge of the filling.Give the reserved egg a quick whisk to ensure it is well combined. Using a pastry brush, brush the reserved egg wash in a thin even layer onto your pastry.
- Bake at 400 for 30 minutes
For the Sauce
- Melt the butter in a skillet over med- high heat, lightly brown the shallots. Add the flour and cook, stirring frequently, for 2 minutes being careful not to burn the flour. Deglaze with the vinegar. Add the apple cider, stock and brown sugar. Bring to a boil and reduce until the sauce coats the back of a spoon. Add the spices and dried herbs and the apple sauce and stir to combine
Notes
- To save time substitute a store bought 23cm/9inch pie crust for the dough.
- The filling and sauce can be made a day ahead of time and kept refrigerated.
- This tourtière freezes well, either before or after baking. Let thaw overnight in the refrigerator before baking or rewarming.
- This recipe also works well for smaller, individual tourtières.