Market Stall · Meat Pie
Tourtière
📷 Closely related photo — Photo: Dominic Genest / Wikimedia Commons · Public domain
Recipes vary so much by region that the Lac-Saint-Jean version is a deep pie of cubed game or mixed meats and potatoes, baked slowly for many hours.
A double-crust pastry pie is filled with spiced ground pork, beef, or game and baked until deeply golden. Québec bakeries, markets and holiday fairs sell whole pies and individual portions through the winter.
Why it's made this way: The pie is a French-Canadian tradition dating to early Québec settlers and is most closely tied to the réveillon, the late-night Christmas Eve meal.
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