Tourtiere (Canadian Meat Pie)

Virtually every Quebec (and North Country New York) ma-mere has his or her own version of this classic dish; some are a combination or pork and beef, some pork only, and the spice mix is as individual as a cook's fingerprints (which often grace the top of the pie). My favorite is this blend of mashed potato, ground beef and pork in a 50-50 blend, liberally seasoned with black pepper. The ideal condiments to go with are ketchup, cranberry sauce, or chutney.

For each 9-inch pie:

• Upper and lower crust, frozen or from mix is fine
• 2 cups mashed potatoes (leftovers can be used)
• 2 cups each (dry measure) browned ground beef and pork, drained
• 2 tsp. black pepper
• 1 T, dried minced onion
• salt to taste
• milk to adjust consistency of filling; should be a thick paste, but not crumbly.
• Those with bionic arteries, who enjoy living dangerously can add a few tablespoons of bacon grease to the filling for extra flavor and richness.

Preheat oven to 375 degrees F. Line a 9-inch deep-dish pie pan with one layer of pastry, rolled medium-thick; press firmly against sides, leaving a generous overhang at the rim for folding over top crust. Mix the remaining ingredients well, adjust seasoning.

Pack the pie dish with the mixture, so there is a gentle 'heap' in the middle. Carefully lay the top crust on the meat and potato mixture, pressing edges of the crust shut, decorate edges in any fashion you desire; plain, scalloped, or fork-trim. Cut a small (1/2-inch) hole in the center of the top crust as a steam vent.

Bake for about 45 minutes, or until lightly browned. If desired, apply an egg wash to the top crust during the last few minutes of baking (1 egg mixed with a few tablespoons of water) to give a glossy golden finish. Allow to cool to room temperature, and serve. Some like it hot - but microwave afterwards, since the pie needs an hour or two to 'settle'.