Colomb Family Tourtiere

Colomb 0

"This fragrant, tasty, lower-in-fat version of the traditional tourtiere has been made for 100 years by Colomb family to honor our Quebec origins. My Aunt Marguerite began baking these pies after Thanksgiving and froze them until her standup freezer was full for Christmas. It was tourtiere for all during the Christmas season! Serve with a fresh vegetable tray and cranberry sauce. This is wonderful home-made fast food."


2 h 40 m servings 722 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 48.8 g
  • 75%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1241 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch pie plate with one of the prepared crust, reserving the second crust. Refrigerate both until needed.
  2. Place the ground pork, onion, sage, salt, and water in a large pan. Cook on low heat, stirring occasionally to prevent scorching, for 2 hours.
  3. Drain off any cooking liquid remaining in the pan. Spoon the pork mixture into the prepared pie crust. Top with the second pie crust, trim as needed, and crimp edges to seal. Pierce the crust in a few places with a fork.
  4. Bake in preheated oven until crust is golden brown, 30 to 40 minutes. Serve hot.


  • Cook's Note:
  • To make the pie ahead to freeze, shorten the baking time to 25 minutes. Cool the pie, and place in a large, resealable plastic bag. When ready to finish baking, first thaw the pie for at least 3 hours. Preheat oven to 325 degrees F (165 degrees C), and bake until heated through, about 30 minutes.
  • profile image

Your rating



  1. 3 Ratings


one of the better Tourtieres ......but a homemade crust is much, much better because the ready made ones taste too sweet for this sort of pie.

Have made these for Christmas Eve for 35 years, coached by two French-Canadian mothers in law. I will caution that the frozen crusts taste too sweet for us. I use 1-1/2 to 2 lbs of pork per ni...