thatfridaymom

This is a recipe that I grew up having (but not loving) from my childhood. I found the filling bland and dry. This recipe is a direct result of many not so great pork pies. Now, I proudly serve this every December and embrace the backbone of my heritage, Canadian-American.

2 lbs ground pork

1 tbs butter

1 tsp olive oil

2 grated potatoes 

1 medium grated onion

2 cloves garlic (minced or grated) 

Salt and fresh ground pepper to taste

¾ TSP each cloves, nutmeg, allspice, cinnamon 

1/4-1/2 cup chicken stock 

Double pie crust 

1 beaten egg OR 2 TBS whole milk (to brush over pie crusts)

Directions for cooking: 

Brown pork in pan for 5-10 mins with salt, pepper, butter and oil. Add in shredded potato, onion and garlic and all of the spices. Allow to cook down for additional time until soft and add in broth. Remove from heat and allow filling to completely cool before adding to piecrust. 

Preheat oven to 400 degrees. Prepare bottom piecrust. Once filling is cool, fill and add top crust. Beat an egg with a bit of water and brush over top. In lieu of a beaten egg, you could brush a couple of tablespoons of whole milk onto crust before baking. Cut vents into crust. After 24 mins at 400, drop the heat down to 350 for 10 mins. Allow pie(s) to cool down for 10 minutes before cutting and serving. Enjoy!