Pork and Apple Tourtiere
Discover the perfect balance of savory and sweet with this Pork and Apple Tourtiere, a comforting twist on the classic French-Canadian meat pie. This hearty dish combines seasoned ground pork with the natural sweetness of grated green apple, enriched by warm spices like cinnamon, cloves, and allspice. A flaky, buttery pie crust envelops the flavorful filling, while a golden egg wash gives it a beautifully crisp finish. With the added texture of breadcrumbs and the subtle herbaceous notes of dried thyme, this pie is deeply satisfying yet wonderfully unique. Perfect for a cozy dinner, holiday table, or as a centerpiece for your next gathering, this tourtiere pairs beautifully with a crisp side salad or seasonal vegetables. Ready in just over an hour, it’s a delightful blend of rustic charm and gourmet flavors, ensuring a crowd-pleasing experience every time.
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Recipe Information
Ingredients
- 500 g Ground pork
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Green apple, peeled and grated
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 0.25 tsp Ground allspice
- 1 tsp Dried thyme
- 60 g Breadcrumbs
- 125 ml Chicken or vegetable broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Ready-made pie crust dough (top and bottom)
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the ground pork. Cook until browned and cooked through, breaking it up with a spoon as it cooks, about 8-10 minutes.
Add the chopped onion and cook for another 3-4 minutes, until softened.
Stir in the minced garlic and grated apple. Cook for another 2-3 minutes, letting the apple soften slightly.
Add the ground cinnamon, ground cloves, ground allspice, dried thyme, salt, and black pepper to the skillet. Stir well to coat the mixture in the spices.
Pour in the broth and sprinkle the breadcrumbs evenly over the mixture. Stir to combine and cook until the liquid is mostly absorbed, about 3-4 minutes. Remove from heat and let the filling cool slightly.
Roll out one pie crust to fit a 9-inch pie dish. Gently place it in the dish, pressing it against the edges and trimming any excess dough.
Spoon the cooled pork and apple filling into the pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
Cut a few small slits in the top crust to allow steam to escape, then brush the crust with the beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Remove the tourtiere from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
