Quote from my cooking blog posted December 18, 2006:
Pork Tourtière is also known as French Canadian pork pie. My early French Canadian ancestors would have brought a very similar recipe with them in the very early 1600's. This pie was originally made with game something that would have served my ancestors well until their farms were established. Because pigs were important for the survival of farms in Québec, pork was later substituted for game.If you would like to make this truly Canadian dish the recipe can be found here.
Traditionally Pork Tourtière is served as part of the Christmas celebrations, often served upon returning from Midnight Mass. My eighth great grandparents would have not only served this meal Christmas Eve but likely ate it often through the winter months. My second great grandparents (cira. 1808-1872) would have served this dish with turnip and perhaps an apple desert of some type, more than likely applesauce. The pie crust would have been made with lard so for an authentic taste, use lard instead of shortening and the pork would have been ground at home. The pie would have been bake either in a fireplace later a woodstove. It is a simple, unpretentious dish that is true comfort food.