- Yield 8 servings
A hearty pie, filled with pork, potatoes, and onions
"This French pie was a special part of my childhood Christmas Eve celebration. We ate it with all of the trimmings, exchanged gifts, listened to carols and attended Midnight Mass. Those were the good old days!"
- 3 pounds ground pork
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon allspice
- 1/2 teaspoon sage
- 1 teaspoon poultry seasoning
- 1 teaspoon cinnamon
- 2/3 cup chopped onion
- 3 medium potatoes
- Pastry for 2 double-crust pies
- In a large skillet, combine the pork, salt, pepper, allspice, sage, poultry seasoning, cinnamon, and onion. Add enough water to cover. Simmer uncovered for 2 hours and 30 minutes to 3 hours, mashing often with a fork during the first hour to separate the meat. The liquid will dissipate during cooking, leaving a very moist meat filling. Strain the cooked meat to remove excess fat. Boil the potatoes until they are soft. Mash them and stir them into the meat mixture.
- Preheat the oven to 450 degrees. Divide the filling into 2 unbaked pie shells. Place the top crusts over the pies, and brush them lightly with milk. Bake at 450 degrees for 10 minutes. Reduce the oven temperature to 350 degrees, and continue baking for 30 to 40 minutes, until the crusts are golden.
—Anita Doucette, Rollinsford, N.H.