The Christmas Pie Tradition

On this week’s podcast episode, Nathan and Vivianne Foster discuss how to welcome Christ—looking to Jesus’ parents as a picture of consent, receptivity, and hospitality.

Show Notes

Vivianne's Christmas Pie Recipe

This recipe was invented as my mother and I struggled to figure out the perfect way to enjoy Christmas Day together without fussing over ten different casseroles that needed to go in and out of the oven, and magically all be ready at the same moment. Having a French Canadian heritage, meat pies — called tourtieres are a big thing for us. This one takes things a step further: essentially everything you’d find on your Christmas plate goes IN the pie. If it feels too risky to swap out your complicated chaotic menu for this sumptuous simple main dish, take a risk by using your leftovers to make this pie. If you can’t handle recipes that simply paint a picture, and omit detailed measurements, I highly recommend not embarking on this adventure. For the rest of you, here we go:

Pie crust: Use whatever savory pastry recipe you usually make, adding some fresh or dried herbs, cut up (eg: thyme, rosemary, sage)

Filling:
You’ll need enough to fill each pie you’re going to make, which I usually eyeball as I mix and add ingredients into a very large mixing bowl, so that the total amount in the bowl is sufficient to fill the shells. Make the ratio as seems fit to you:

In a big bowl, combine:
Cooked turkey, shredded into chunky pieces, or cut
Cubed bread, preferably sourdough, preferably dry so that it doesn’t turn to mush, cubed. (You can toast cubes of fresh bread in the oven if you don’t have any stale bread)
Fresh cranberries, coarsely chopped, but raw (so that each berry is at least halved, but could be in quarters)
Diced apples

In a cast iron frying pan, set to low medium, cook a pound of bacon, slowly; I usually have to do this in two batches, and set on cutting board to cool before chopping into small pieces.
Keep the rendered fat from the bacon in the pan, turning the heat up to medium and adding:
A few diced onions, or a larger amount of leeks
A few diced potatoes (small diced)

Once potatoes seem tender but not soft, remove from heat, pouring onion and potato mixture into main bowl, along with bacon bits.

Stir the mixture to combine, adding a very generous amount of dried sage (I use at least 1/4 to 1/2 a cup for 2-3 pies. Add as you wish: pepper and salt.  Add one egg per pie into the main bowl, mixing thoroughly to moisten the mixture.

You will need a minimum of 6 cups of filing per pie you want to fill. Spoon mixture into pie shell, mounding it up in the middle. Cover with pastry top, and cut a few designs in the top to allow hot air to escape. Cover with foil and bake as per your usual preference for baking pies, or wrap in plastic wrap and freeze if you don’t plan on cooking within a day.

We usually set aside a family afternoon for assembling the pies and freeze them, then bake from frozen the day of Christmas. A fun part of our tradition is using Christmas cookie cutters to make designs appliquéd on top of the pie. Have fun!