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Tuesday 27th July 2021.

July 27, 2021

It is Feisty foodie day today, a bit earlier in the eight o’clock hour but Sara has plenty to share… Do you like pies?

“As it’s our last show in July and our focus on Canada, I thought we could cover some quintessentially French Canadian dishes!  Today it’s all about the PIE!  We’re going to talk about 2 classic Quebecois recipes… Tourtière and Sugar Pie! To start with let’s talk Tourtière!  Tourtière is a delicious meat pie and is often served at the holidays.  It has some distinctive spices and is often made with a mixture of ground meats (and sometimes game).  I love a good meat pie, so to me it’s perfect for any time of the year! Ask me about a few tips that will ensure you make the ultimate pie! Since we’re in the pie-making mode…Sugar Pie is next on our menu!  Of course…I needed to throw some maple syrup in there, just to make sure it’s authentic!  I’ve also given our listeners a simple recipe for whipped cream.  For a nice summery cocktail that can be made for kids or adults…let’s try a Watermelon and Mint Spritz!  Adding vodka to the kid friend version turns this refreshing drink into your next favourite afternoon cocktail.  Or, if you prefer, add some white rum and a cocktail l shakers and turn these same ingredients into a Watermelon Minto Mojito!”

Classic Quebecois Tourtière



2 ½ cups all-purpose flour

½ tsp salt

¾ cup cold lard , cubed

¼ cup cold unsalted butter, cubed

¼ cup ice water

1 egg, beaten


1 tsp olive oil

1 small onion, chopped

1 clove garlic, minced

1 lb(s) ground pork

1 lb(s) ground veal or beef

1 ½ tsp salt

1 tsp celery salt

1 tsp allspice

1 tsp cinnamon

2 bay leaves

Dash of Worcestershire sauce

½ cup beef or vegetable stock

½ cup breadcrumbs


TIP:  Cook the filling earlyTourtière bakes best when a cold filling is added to the pastry shell. It’s your best protection against the dreaded soggy crust. Cook your meat filling a day in advance and refrigerate it overnight. (You can also make your pastry in advance, chill it, and roll out as needed.)


In a large non-stick frying pan or pot heat oil over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook, 1 minute. Add ground pork and veal and cook until no pink remains, breaking the meat up with a wooden spoon as it cooks. Drain off any excess fat and add the spices, bay leaves, Worcestershire, salt and stock. Stir in breadcrumbs and cook until almost all the liquid has been absorbed, about 15 minutes.  Remove bay leaves, taste and season with salt (if necessary).  Let cool and refrigerate overnight, if possible.


Begin by making the pastry. In food processor or stand mixer combine the flour and salt. Add lard and pulse 10-12 times until fine. Add butter while pulsing 7 or 8 times, until pieces are the size of peas. Slowly add the water 1 tbsp at a time, until the dough comes together. Dump the dough on a lightly floured surface and shape into two discs. Wrap in plastic wrap and chill in the fridge for 1 hour.

Preheat oven to 375ºF. Roll out one disc of pastry to a 10 inch circle. Lay in a 9 inch pie dish. Add cooled filling.  Roll out other disc of pastry (about 10 inch circle) and top pie. Cut a hole in the center (for steam to escape) and use your creativity on the top of the pie!  Lattice, cookie cutters, maple leaves…you name it!  Place the dough on top of the filling.

In a small bowl, lightly beat egg. Brush egg wash all over pie crust. Crimp sides together and brush egg over top of pie.   Bake for about 50 minutes, until filling is bubbling and the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve.

Classic Quebec Sugar Pie


Dough (Makes one double pie crust)*

2.5 cups all-purpose flour

1/2 teaspoon kosher salt

1 cup unsalted butter

1/2 cup ice water


1 cup light brown sugar

1/4 cup all-purpose flour

2 tablespoons corn starch

1/4 teaspoon salt

1.5 cups heavy cream

1/2 cup pure maple syrup

Small amount of milk

Whipped cream recipe follows or store-bought whipped cream


Pie Crust

In large bowl, whisk the flour and salt together. Cut in the cold butter with a pastry blender or your hands until the butter is in pea size pieces.

Gradually add the water in, mixing until the dough can be formed into a ball. Be careful not to add too much water as this will result in a tough dough, once baked.

Form two balls of equal size, pat them into discs, and wrap with plastic wrap. Chill for 4 hours.


Preheat the oven to 400 F.

In a medium saucepan, whisk together the brown sugar, flour, corn starch, and salt. Over low heat slowly add the cream and maple syrup and whisk to combine.

Turn the heat up to medium high and bring mixture to a boil. It will be thin at first, but boiling will activate the corn starch and flour and it will thicken. Boil for one minute and remove from heat. Let cool while rolling out the pie crust.

On a floured surface, roll out one pie dough disc until it is large enough to fit a 9 inch (not deep dish) pie pan.

Place the dough into the pie pan, and put in the refrigerator to keep cold while you roll out the second disc. Cut the second disc into strips for a lattice crust.

Pour the filling into the pie pan and weave the strips of dough on top to cover the pie. Trim the excess pie dough to leave a one inch overhang. Crimp the edges with your fingers or a fork.  Brush the strips with a little milk if desired. This will give the crust a golden look.

Bake the pie in the preheated oven for 35-40 minutes until the pie is golden and the filling is bubbling. The filling will set as it cools, but this pie is often served warm and messy!

 *Notes: If you want to make a more traditional single crust pie, simply cut the dough recipe in half.

Whipped Cream


1 cup cold heavy whipping cream

2 tablespoons icing sugar, honey, or maple syrup

1/2 teaspoon vanilla or other flavorings or liquors


Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.

Do not over beat.

Watermelon Mint MojitoBottom of Form

A super refreshing summer cocktail that is especially great in the heat of summer when watermelons are their best!  This recipe is for 2 cocktails.


1 cup watermelon

20 mint leaves

Juice from 1 lime

1 oz Simple Syrup*

3 ounces light rum

Chilled club soda

For Garnish

  • 2 large Melon balls of watermelon
  • 2 mint sprigs


Combine watermelon, mint leaves and lime juice in a cocktail shaker and muddle until leaves are broken up slightly and watermelon is crushed.

Fill shaker with ice, add the simple syrup and rum.

Shake until ice cold.

Fill glasses half full with ice; pour contents of shaker (do not strain) including ice into glasses.

Top with chilled club soda and gently stir.

Garnish with watermelon balls or a mini wedge and mint.

*Simple Syrup

Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups


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