Almond Crust Tourtiere

[[ recipeID=recipe-8ks0lavtd, title=Almond Crust Tourtiere ]]

Almond Crust Tourtière

You've never had a Tourtière quite like this before. Our Unsweetened Almond Crust transforms this traditional meat pie into a unique, one-of-a-kind showstopper that will warm the hearts of everyone at your dinner table. This recipe can easily be made vegan by using meatless ground round and omitting the butter for more olive oil.

Servings: 6 slice

Keywords: Almond Crust, Meat Pie, Gluten-Free, Tourtière

  • Prep Time: 15 mins
  • Cook Time: 1 hours 5 mins
  • Total Time: 1 hours 20 mins




  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shells
  • 1 ¼ tablespoon olive oil
  • 1 tablespoon butter
  • ¾ lbs ground beef, pork, chicken (1/4 lb of each preferred) or meatless ground round to make it vegetarian
  • Salt and pepper to taste
  • ¼ lb cremini mushrooms, finely chopped (approx. 1 1/4 cup sliced)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • pinch ground cloves
  • pinch nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 small potato, grated
  • ¼ cup white wine (or water)


  1. In large skillet over medium heat, add olive oil, butter and ground meats. Cook until meat is browned and just cooked through, about 8-10 minutes. Season with salt and pepper to taste.
  2. Add mushrooms, onions, garlic, spices and grated potatoes to meat mixture. Let veggies sweat, cooking until softened, about 5-10 minutes.
  3. Add white wine(or water) and cook until mixture is dry, about 5-10 minutes. Taste the filling and adjust seasoning to preference. Let cool completely.
  4. Preheat oven to 350°F.
  5. Add tourtière filling to pie shell and cover with overturned second pie shell. Crimp and seal edges with a fork. Brush top with egg yolk (optional) and score the top of the tourtière with a knife to allow steam to escape.
  6. Bake for 15 minutes at 350°F, reduce temperature to 300°F and bake until crust is golden brown and filling is steaming, about 20 minutes. Cover loosely with foil if crust browns too quickly.
  7. Let tourtière cool for 10 minutes before slicing and serving. Enjoy!


This recipe works best with raw almond pie shell as the top pastry needs to be pinched together with the bottom crust sides.