1 pound ground pork 1/2 pound ground beef 1 diced onion 1 garlic clove (I used 3) 1/2 cup water salt/pepper thyme, sage, allspice, savory, cloves (to taste).
Directions from Cousin Tanya- Cook it all in one big pot until it boils, then simmer until meat is cooked. Spoon into pie crust (your gluten-free one) and bake until crust is done. Mom told me to tell you to use a slotted spoon, if not, it gets soggy. But, she says others prefer it that way (soggy, that is). ***Gluten-free crusts are pretty soggy proof so I went ahead and added the gravy-Erin***
GLUTEN FREE PIE CRUST (From Gluten-Free Baking Classics)
Gluten Free Pie Mix
2 cups brown rice flour
2/3 cups potato starch (NOT POTATO FLOUR)
1/3 cup tapioca flour
This will make a little more flour than you will need for a double crust pie. You can use the extra for flouring your rolling surface.
Gluten free Pie Crust
2 cups plus 4 Tablespoons gluten-free pie mix
4 Tablespoons sweet rice flour (also known as mochi or glutinous rice flour)
1 tsp xanthan gum
1/2 tsp salt
12 Tablespoons cold butter
2 large eggs
4 teaspoons lemon or orange juice
a bit of heavy cream or egg wash for the top
Preheat the oven to 375 degrees.
Butter a pie tin and dust it with rice flour.
Mix the dry ingredients together.
Cut the butter in to the dry ingredients and use your fingers to combine until it has the consistency of course cornmeal.
Whisk the eggs and juice together.
Add the liquid to the flour and butter and combine into a ball. Divide the ball into two disks.
Measure out four 12 inch sheets of wax paper. Roll each disk of dough out between two sheets of wax paper.
Remove one of the sheets of wax paper and flip the dough into the pie tin.
Remove the second sheet of wax paper and press the dough in to the pie tin using your fingers to repair any cracks.
Bake the bottom crust for 10 minutes at 375 degrees. Prepare your tourtière filling while it bakes.
Mound the filling into the pie crust.
Remove another sheet of wax paper and flip the other half of the dough onto the top of the pie.
Crimp the top and bottom edges of the pie crust together.
Cut vents in the top of the pie. If you like you can make little leaves and berries out of the extra dough (I always do so in order to hide little cracks and flaws in the crust!)
Brush the top with an egg wash made from one egg whisked with 2 tablespoons of water.
Bake the pie for another 45-50 minutes at 375 degrees or until the crust is golden.
This is delicious served with pickled beets, cranberry chutney, pickled plums, Sweet plum chutney