Jax’s French Canadian Tourtière

Recipe courtesy of Jacqueline Twa

1½ lbs lean ground pork
1 largish diced yellow onion
3 toes of grated garlic
½ cup white wine
1½ tsp salt
½ tsp dried thyme
¼ tsp each cinnamon, cracked black pepper, dried sage
pinch of dried ground cloves
9 inch double crust pie (click here for my recipe)

Preheat oven to 425 F degrees.

In a hot frying pan combine pork, onion, garlic, wine, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally until meat is cooked.

Place the meat mixture into the bottom pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. (I like to cut out a pig shape with a cookie cutter and place on the top, so people know it’s a pork pie.

Brush the top of the pie with whipped egg and cover edges of pie with strips of aluminum foil. Bake for 20 minutes, remove foil and bake for an additional 20 minutes or until golden brown.

Let the pie sit for at least a half hour before serving.