Tourtiere

I am neither Canadian or French, but I love this recipe, and I made it with a good quality frozen pie crust.  I only use ground pork, I don't use ground beef.  I can't tell you how wonderful the house smells when I make this, almost like Thanksgiving, but I must say, better.  As always, there are many variations, this is mine:
 
1 lb ground Pork
2 frozen pie crusts, thawed
1 tbs dried thyme
1 large onion chopped
3 cloves garlic
1 tsp sage or 5 leaves fresh
1/2 tsp cloves (I like the cloves in this recipe)
2 tsp salt, 1 tsp pepper
1 cup water
 
Oven 425F, heat up about 5 minutes.
Blenderize the onion, garlic, thyme, sage, salt and pepper with the water till fine and almost "drinkable."
In a pot, add the pork with the water mix and boil up rapidly about 10 minutes.  You are not frying the meat,
rather, "boiling" it. Don't drain.
 
Place piecrust (mines in a tin)  on cookie sheet lined with foil.  Spoon in the meat mixture. Top with other pie crust,
seal, make about 5 slits on top.  Cover edges with foil.
 
Bake 20 minutes, remove foil, bake another 20 minutes.  Pork Pie will be browned.
Try to let it rest for about 1/2 hour or more before slicing or it will crumble and not be a fine slice...., they just can't wait in my house.....
We like it with salad.
 

 

 
 
 
 
 

Question:
 
You said, "Place frozen piecrust on cookie sheet lined with foil."
 
But your photo shows it in an aluminum pie tin, and that on what looks to be a foil-lined baking, or cookie, sheet.
 
The tortiere looks interesting, and your recipe does, too.

OK, I fixed it.  Putting extra foil keeps it from browning so much, it would almost be burned looking if you did'nt do that and baked it at such a high heat. Thanks.