Tourtière (French-Canadian Meat Pie)

This is a dish Sue Gray's husband, Mike, a Rhode Island native, longs for every time the snow starts flying. It was a wintertime staple during his childhood, often eaten with ketchup or tomato chutney and a green salad. While Rhode Island isn't too close to Canada (and even farther from France), Mike's hometown of Lincoln is just down the road from Woonsocket -- a city with a large French-Canadian population.

Sue has experimented with this recipe over the years, adding more vegetables; each new version still yields kudos from her husband. The traditional version uses ground pork for the meat in the filling.

Feel free to use your favorite double-crust pie recipe, or try the hot-water one that follows. It's not a flaky crust, but it's very tender and easy to work with.

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