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Dining & Nightlife

Tourtiere: Traditional Meat Pie

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Tourtiere 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 tourtiere vary greatly. As writer Rhea Cote Robbins observes, “There are as many ways to prepare tourtiere as there are Franco women.” Collecting these recipes and preparing tourtiere are powerful touchstones for many Franco-Americans.