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Tourtière is the traditional meat pie, which takes its name from the tourte, or deep pie plate, in which it was originally baked. Traditionally, the pies are served only in winter, especially during the holidays, when there is a great deal of visiting. True to traditional foodways, recipes for tourtière vary greatly. As writer Rhea Côte Robbins observes, “There are as many ways to prepare tourtière as there are Franco women.” Collecting these recipes and preparing tourtière are powerful touchstones for many Franco-Americans.