One of my fondest memories was tourtiere pie as made by my grandmothers, mother ,and now my sister. The only thing that I could see different was----no cinnamon!. All tourtiere in my families, and also boullettes had cinnamon in them. I am going to give this one a shot (with cinnamon of course) because it looks just like the ones I remember. As I recall, there may have been more potatoes in my family recipes, but, meat was pretty dear when I was growing up. Being from the Northeast Kingdom, I recall my family using King Arthur flour. My preferred brand today. Richard Barry

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