Of French-Canadian descent by adoption, I've enjoyed tourtiere many times. My mom always made it with a store bought crust but, on a whim, she tried making one entirely from scratch last week. It was the best one yet! She's made it several different ways, sometimes adding crumbled crackers into the mix. She uses a similar combination of spices as your recipe and memories of my Pepe's overzealous use of clove always come back. I think the amount he is alleged to have used in his pie increases every time. Last week, the amount was up to the whole spice container.

• Reply