Leave it to the Québécois to transform a run-of-the-mill meat pie into a uniquely delicious – and pretty – dish. Eat it alone, with a bright salad, or a nice glass of Viognier.

Yield: 6–8 servings

Add flour, salt, sugar, and lemon zest to a bowl of a food processor. Pulse to mix. Add butter and mix until it looks like coarse meal. Add water and mix just until dough comes together, about 5 seconds. Remove dough from processor, and form into a disk. Wrap with saran and refrigerate for 30 minutes. Remove from pan.

Add 2 tablespoons butter to a large sauté pan on medium heat. When foam has subsided, add onion and celery, and season with salt and pepper. Sauté until onion is translucent, about 10 minutes. Remove from pan, and reserve. Add remaining tablespoon of butter and mushrooms. Sauté until light golden brown, about 8 minutes. Add garlic, and sauté 2 minutes. Add pork, cinnamon, white wine, stock, and reserved cooked onion mixture. Cook on medium, stirring occasionally, for 20 minutes.

Preheat oven to 425˚F. Unwrap 1 dough disk. Dust a rolling pin and your work surface with flour. Roll out dough, lifting and turning 90 degrees occasionally, until it is 12 inches. Place in a 9-inch glass pie shell. Add filling, and use the back of a spoon to even out.

Unwrap additional disk, and roll it until it is 10 inches. Place on top of filling. Fold edges of top and bottom doughs together, and crimp. Lightly brush top crust with egg, and cut several 1-inch slits into dough. Place on a baking sheet lined with parchment. Bake for 10–15 minutes. Reduce heat to 350˚F, and bake an additional 40 minutes, until crust is golden brown.