Prep. time: Under 30 minutes
Cooking time: About 75 minutes

Method (the filling is not precooked)

1. combine all the ingredients for the filling; 
2. place the bottom layer of pie pastry into a lightly greased deep tourtière plate, allowing it to overhang a little; prick the bottom with a fork;
3. add the filling, leveling it with a spatula;   
4. cover with the top crust; moisten the edges lightly to seal them together and crimp with your fingers; 
5. roll a small piece of foil around your finger and insert it two-thirds of the way into the center of the pie to form a vent; 
6. brush the top with beaten egg and milk; bake in a 400°F (200°C) oven for 15 minutes;
7. reduce the temperature to 350°F (180°C) and continue cooking for 1 hour. 

Tips

• check the tourtière occasionally; if it's browning too fast, cover it loosely with aluminum foil; 
• if you're using a pie plate rather than a deep tourtière dish, reduce the cooking time to 45 minutes.