DEAR SUN SPOTS: Maine-ly Harmony Women’s Barbershop Chorus will perform a Christmas show, ’Tis The Season, at the Highland Avenue United Methodist Church, 35 Highland Ave., Gardiner, on Sunday, Dec. 14, at 2 p.m.

Please join us in sharing the songs of the season, old and new, as well as a silent auction, refreshments, and a visit from Santa. A suggested donation of $15 will be accepted at the door. — Lea, no town

ANSWER: I’m sure this event will be festive. Invite family members and friends and get into the holiday spirit!

DEAR SUN SPOTS: I’m hoping you’ll publish your tourtiere recipe again this year.

We are from Fort Kent and must have our special Christmas Eve treat. — No name, Lewiston

ANSWER: I confess that I don’t make tourtieres just for Christmas. It’s a wonderful addition to any cozy winter meal.

This French-Canadian meat pie is a hearty dish that many of us in the L-A area grew up with and is traditionally served with ketchup, but I like homemade cranberry sauce with mine.

Here’s the recipe I use, and readers, please share yours!

Tourtiere: In a small bowl, stir together 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon  cinnamon, 1/2 teaspoon  ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon mustard, 1/8 teaspoon cloves, and 1 pinch cayenne pepper.

Peel and dice two large potatoes and place them in a saucepan with 1 teaspoon kosher salt. Cover with cold water. Bring to a boil, reduce heat, and simmer until tender, 10 to 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, reserving 1 cup potato cooking water. Mash potatoes with a potato masher until smooth; set aside.

Melt 1 tablespoon  butter in a large skillet over medium heat. Add 1 large onion, finely chopped, 1/2 cup finely diced celery, 4 cloves crushed garlic. Cook over medium-low heat until vegetables are tender and beginning to brown, about 10 to 15 minutes. Stir in spices and herbs. Cook about 30 seconds.

Add 1 pound ground pork, 1 pound ground beef, and 3/4 cup potato cooking water, plus more if needed, to the skillet. Cook, stirring occasionally, until the meat is brown and tender and most of the liquid has evaporated, about 45 minutes.

Stir in mashed potatoes, turn off the heat, and let cool to room temperature. Preheat the oven to 375 degrees. Divide chilled pie dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out on a lightly floured work surface into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Roll top crust out into an 11-inch circle; set aside.

Fill bottom crust with meat mixture and smooth out the surface. Whisk together 1 egg and 1 tablespoon water in a small bowl to make an egg wash. Brush egg wash over the edges of the bottom crust. Cover with top crust; press lightly around the edges to seal. Trim excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush entire surface of pie with egg wash.

Bake until crust is well browned, about 1 hour. Let cool to almost room temperature before serving.

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