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Traditional Québécois Tourtière with Apples

A traditional Québécois tourtière, elevated with the addition of tangy, sweet apples.
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dinner
Cuisine: French Canadian
Keyword: ground pork, meat pies, savory recipes with apples, traditional French Canadian recipes
Servings: 6 med. sized slices
Calories: 668kcal

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. 

Nutrition

Calories: 668kcal | Carbohydrates: 44g | Protein: 18g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 92mg | Sodium: 412mg | Potassium: 416mg | Fiber: 3g | Sugar: 13g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 3mg
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