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Anna Olson's "Classic" Tourtiere

DaveFritz's picture

Has anyone tried the recipe Anna Olson used for "Classic" tourtiere on the Food Network? It's interesting because she makes it in a springform pan. I'm going to give it a try, but haven't gotten around to it yet.

Cheers,


Dave Fritz

Cheers, Dave Fritz

Glenys's picture

(post #35789, reply #1 of 13)

Dave, I thought her addition of apple to the pie was interesting. She's always solid on her recipes so wouldn't expect any problems. I make a torta rustica in a springform and my tortiere in removeable bottom quiche pans, which I do for all double crust pies; don't even own a rim pie plate. I'd say bake away.

DaveFritz's picture

(post #35789, reply #2 of 13)

Hi, Glenys,
Thanks. Yeah, the cider makes sense, instead of just plain water. And pork stock in a box is kind of hard to come by, being too lazy to make my own.

The folks at my cooking store were intrigued by the idea of a tourtiere in a springform pan. When I bought it a couple of days ago they thought I was going to make cheesecake. It does look nice when it comes out, though, even if it's not "classic".

I've only just started doing pies, since I got a Cuisinart 800watt stand mixer for Christmas, so the springform pan and a small tart pan are the only ones I own at the moment. My wife's family is very traditional, but I can use a disposable regular pan if I make one for them.

Cheers,


Dave Fritz

Cheers, Dave Fritz

Glenys's picture

(post #35789, reply #3 of 13)

Last year I made six tourtiere for a woman who served them every year for decades. She said they were the best she'd eaten. I just made the recipe, tasted until it was "tasty and good" to me and made the damn pies. Dave, sometimes the traditional ones need their boat rocked.

Didn't see Anna finish the pie but I line the base, add the cooled mixture and fold in the dough towards the centre; trim to about an inch all around. I cut out the top in a perfect circle, brush the folded in lip with egg wash, and set the circle down in place on top. This gives me a nice sealed top without the excess crust all round. Just the way I do it, and especiall works well if your filling doesn't reach the top.

DaveFritz's picture

(post #35789, reply #4 of 13)

That's pretty much what Anna did. She cut off a lot of dough, but my pan is an inch larger than the one she specifies, so I hope it works out OK.

Cheers,


Dave Fritz

Cheers, Dave Fritz

shywoodlandcreature's picture

(post #35789, reply #5 of 13)

Oh, I'd love to see this technique. Any chance you can come by sometime for dinner, and show me how it's done?





"lucky in love; unlucky in metabolism"
unknown

Philter's picture

(post #35789, reply #6 of 13)

You know no shame! ;{)


 


"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

shywoodlandcreature's picture

(post #35789, reply #7 of 13)

None whatsover! LOL!





"lucky in love; unlucky in metabolism"
unknown

DaveFritz's picture

(post #35789, reply #8 of 13)

Hi, Sandra,
The show will be repeated. Check the Food Network site. The episode title is something like "Apple Pie Contest". Of course, Having Glenys over will be LOTS more fun, I'm sure.

I'm going to give the recipe a try and will report back, maybe even with a picture.

Cheers,


Dave Fritz

Cheers, Dave Fritz

courgette's picture

(post #35789, reply #9 of 13)

What a great ideaI I am going to try this next time I make them, which I guess will be at Christmas.


Seems to me this makes a good tip.....


Mo

DaveFritz's picture

(post #35789, reply #10 of 13)

It worked quite nicely. I still have some trouble rolling out pie dough and had to do a few patch jobs. Tourtiere is "rustic" so that's OK. I actually upped some of the filling ingredients, but still didn't reach the top of my pan. Next time, I'll add more cloves and allspice, maybe some garlic and will use part water instead of all cider in the liquid.

BTW, the recipe link is
<A>http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8948</A>
and the episode is actually called "Pie Judging".

Another thing I found is that on my springform (Paderno) there is a lip around the base disk that fits into the groove in the bottom of the collar. I was unable to slide the tourtiere onto a serving plate, and it was a bit difficult serving pieces because of this. Next time, I'll invert the disk in the collar and the pie should just slide off onto a plate.

Sorry, no picture. It was into the fridge in individual pieces before I remembered.

Cheers,


Dave Fritz

Cheers, Dave Fritz

DaveFritz's picture

(post #35789, reply #11 of 13)

Hi, Glenys,
I just remembered ... the recipe and show both talked about a "rough mash" for the potatoes. after making it, I'm not sure what they really meant. Is it breaking the potatoes into mostly chunks, or is it a good mashing, but not adding butter, milk, etc?

Cheers,


Dave Fritz

Cheers, Dave Fritz

Glenys's picture

(post #35789, reply #12 of 13)

It's like "smashed" potatoes, still chunky. I think she used the back of a wooden spoon.

DaveFritz's picture

(post #35789, reply #13 of 13)

Oh, good. That's pretty much what I did.

Cheers,


Dave

Cheers, Dave Fritz