Pork Pie                                                            Tourte Canadienne (du porc)

                                                           1 lb. minced pork                                                          454 g. du porc  haché

                                                          1/3 cups boiling water                                               300 ml. d'eau bouillonnée

                                                  1/3  medium onion, chopped fine                                    1/3 oignon moyen, haché

                                                            dash black pepper                                                       un peu de poivre noir

                                                            1/2 teaspoon salt                                                         1/2 cuillerée (à thé) de sel

                                                          dash ground cinnamon                                               un peu de canelle en poudre

                                   Combine all ingredients in a saucepan.                              Combinez tous les ingrédients dans une casserole.

                                   Simmer for one and a half hours.                                           Faites mijoter pendant une heure et demie.

                                                 Stir occasionally.                                                                    Remuez de temps en temps.

                                 Turn into a prepared nine-inch pastry shell.                            Mettez dans une pâte de 22.86 cm. diamètre.

                                 Cover with top crust; brush with milk.                              Couvrez de l'autre pâte; brossez légèrement avec un peu de lait.

                               Bake in a 350 F. oven for 30 to 40 minutes.                                Faites cuire au four à 177 º C. pour 30 - 40 m.

Sounds easy. Not enough flavoring for me I think. I make the old fashioned raised pork pie with a hot water crust....but only at Christmas.

i might give this a try just to see though!

If you simmered that stuff for an hour and a half it would be a pan of mush. And I agree, it wouldn't taste like anything.

Ha ha ha, Barb . . . . what you said----maybe so, but my Old Man likes it anyway, either hot or cold, with a big spoonful of home-made thick applesauce alongside.    It probably helps this recipe to use the best grade of pork one can afford . . . . .