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French-Canadian Meat Pie Recipe

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This recipe for French-Canadian Meat Pie, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Powell
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground pork
1 1/2 pounds ground hamburger
1 medium onion, chopped
1 tsp ground cloves
1/2 tsp ground cinnamon
salt and black pepper, to taste
1 clove garlic, chopped (optional)
9-inch unbaked double crust pie shell

Directions:
Directions:
1. Put first seven ingredients in large pot and cover with water. Stir to mix. Turn heat to high. When water starts to boil, turn heat to medium. After about 1/2 hour, turn heat to low. Stir often.
2. Simmer 6-7 hours until mixture has the consistency of gelatin. Put pot in refrigerator until fat becomes firm on top. Remove fat with large spoon.
3. Preheat oven to 400.
4. Reheat meat mixture until it is warmed through and liquefied. Using a slotted spoon, drained mixture and fill pie crust, using a bit of liquid to keep pie moist. Place top crust over mixture; make slits in crust.
5. Bake 15 minutes; then lower heat to 350 and bake about 25 minutes more or until crust turns golden brown. Remove from oven, let cool slightly, and serve warm (with your favorite beef gravy, if you wish). Pie will keep in refrigerator for up to a week and can be made weeks ahead and frozen.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
From the "More Retro Diner, A Second Helping of Roadside Recipes" cookbook. The ingredients are more similar to my mothers recipe from Grandma Gelineau. She never added potatoes either.

 

 

 

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