I grew up in New Hampshire and have solid French-Canadian roots. Looked forward to this every Christmas at my grandparents. Married into another a French-Canadian family with a slightly different recipe (we put cinnamon and cloves, and she uses Italian seasonings). My wife refuses to even consider making it my family's way. Lucky for her, her recipe is also good. 😆
Impressed by your creative crust.....I make 6-12 at Christmas, but yes, I cheat with store bought crust. However I enjoyed watching you make this..I find that Tourtiere recipes are like home made spaghetti sauce! Everyone makes it a little different. Thank you for this video
My Grandpa and his parents moved from Quebec to the UP in Michigan when he was a child and this pie is also a tradition in our family but we make it on New Years Day and ours is made with ground beef,pork, and veal. I use my Grandma's handwritten recipe and I am 69 years old. I have always loved this pie but wonder why do we only have it in on a holiday?
I agree…maybe it’s just a whole lot of pie for someone to consume that’s why we need the help eating it around the holidays lol. If the pies were more personal and smaller… I for sure would be eating them more often than just once a year. Happy holidays 😉
Making my grandfather Ovile's toutiere as we speak. I'm making two big ones and six mini pies to give away. The smell of allspice and garlic, there's nothing like it ♥️🥧 btw, the immersion blender is a great idea !!
My mother would take the excess dough and make something decorative for the top of the pie, like Holly leaves and berries. Last year I cut a giant cursive L for my name (decorative and helped vent the pie). I made another one and cut ALEX into it, in honor of Alex Trebek.
I grew up in New Hampshire and have solid French-Canadian roots. Looked forward to this every Christmas at my grandparents. Married into another a French-Canadian family with a slightly different recipe (we put cinnamon and cloves, and she uses Italian seasonings). My wife refuses to even consider making it my family's way. Lucky for her, her recipe is also good. 😆
I'm going to try making this. I had one last year and it reminded me of my moms hamburg stuffing I miss so .
@@loreleiturgeon1062 Right on 👍
love it, thanks
Impressed by your creative crust.....I make 6-12 at Christmas, but yes, I cheat with store bought crust. However I enjoyed watching you make this..I find that Tourtiere recipes are like home made spaghetti sauce! Everyone makes it a little different. Thank you for this video
My Grandpa and his parents moved from Quebec to the UP in Michigan when he was a child and this pie is also a tradition in our family but we make it on New Years Day and ours is made with ground beef,pork, and veal. I use my Grandma's handwritten recipe and I am 69 years old. I have always loved this pie but wonder why do we only have it in on a holiday?
I agree…maybe it’s just a whole lot of pie for someone to consume that’s why we need the help eating it around the holidays lol. If the pies were more personal and smaller… I for sure would be eating them more often than just once a year. Happy holidays 😉
My mom taught me to use Bells Poultry Seasoning in French Pork Pie. She would make 3 at a time.
Making my grandfather Ovile's toutiere as we speak. I'm making two big ones and six mini pies to give away. The smell of allspice and garlic, there's nothing like it ♥️🥧 btw, the immersion blender is a great idea !!
It is not really French, though. It is from Québec.
It looks great. I am planning on preparing it for Christmas.
I envy your pie crust making ability.
Lol thanks! Trick to a good flaky crust is cold butter and little as possible kneading!
I'm a cheat. It's store-bought crust for me.
My mother would take the excess dough and make something decorative for the top of the pie, like Holly leaves and berries. Last year I cut a giant cursive L for my name (decorative and helped vent the pie). I made another one and cut ALEX into it, in honor of Alex Trebek.
I was thinking about doing something like that… instead I used the KISS method! ;)