Tourtiere: French Canadian Pork Pie

My mom, Nancy Fox (above), got it from her mom, who came from Quebec. This is not a summer time meal by any means but it does stick to your ribs on a cold New England (or mid-Atlantic) day. — Jay Fox

Tourtiere: French Canadian Pork Pie

1-1/2 pounds lean ground pork
4 large onions 8, hot boiled potatoes
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cloves
1-1/2 teaspons cinnamon
1/2 teaspoon poultry seasoning
Pastry for 2 double crust pies

Mash or put potatoes through a ricer. Allow them to staem on plate. Fry onion until soft and golden; remove to paper towel. Fry meat until done, breaking up and draining the fat several times. Meat should be dry and crumbly. Remove meat from heat; add onions & seasonings. Gradually add potatoes blending gently with fork. Mixture should be loose at this point. A heaping 10" skillet will make 2 pies. Heat at 400 degrees for about 30 minutes. Bon appetite!