I triple the amount of filling for my favorite meat pie and freeze each portion separately. On busy days, I just thaw the filling and bake in a refrigerated pie crust. —Joani Durandette, Glendora, California
We enjoy this hearty, traditional meat pie year-round, but it's especially appreciated during hunting season. This is one recipe I'll be sure to pass on to our seven children.— Laurel Skoog, Frazee, Minnesota
This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve.
This hearty meat pie was traditionally served on Christmas Eve by mother's family in Quebec. The recipe has been passed down through at least four generations and has been translated from my grandmother's original recipe in French. —Diane Davies
Indian Trial, North Carolina