Rustic pork and apple tourtière

Category: Main course

tourtière aux pommes et porc

15 mins

45 mins



15 mL (1 tablespoon) olive oil

5 lb (680 g) ground pork

1 chopped yellow onion

1 clove of garlic, chopped

5 mL (1 teaspoon) tourtière spices

30 mL (2 tablespoons) flour

190 mL (¾ cup) apple juice

15 mL (1 tablespoon) Dijon mustard

Freshly ground pepper and salt

2 Cortland apples, peeled and sliced

4 lb (200 g) flaky dough

1 beaten egg


  1. Preheat oven to 375ºF.
  2. In a saucepan, heat the oil and brown the pork, onion, garlic and spices for 5 minutes.
  3. Sprinkle with flour and mix well.
  4. Stir in the apple juice, mustard, salt and pepper.
  5. On a floured work surface, roll the dough into a 12-inch circle.
  6. Place the dough in a buttered 10-inch pie plate.
  7. Add the pork mixture and cover with apple slices.
  8. Fold the excess pastry into the centre.
  9. Brush the filling and the dough with the beaten egg. Cook for 40 minutes or until the tourtière is golden brown.