You know you are dealing with a family with a serious baking habit when you see 10 kg (22 lb) flour bags on the counter. Both of my daughters bake regularly, but the past few days it has been me up to my elbows in flour.
I am making our tourtières as I have done every year for the past 24 years--in honour of my husband's French-Canadian traditions.
I always make more than one type and make enough to share with my own family in Ontario as they have grown to love these tasty pies. With a salad and condiment, a tourtière can be a lovely and simple winter dinner. We like a non-traditional choice of condiment--Indian chutney. My husband's childhood choice was Heinz ketchup.