Poutine Pie

It's been more than a week since our last update, which means it is time again to combine two things we love individually and see what would come out if they had sex. The first half, poutine (poo-TEEN), is universally adored for its caloric density and artery-clogging properties. A basic poutine is made by topping fries with cheese curds and hot gravy, making it vegetarian (aka healthy?). The second half is pie. Enough said.

Note: Our integrity did come into question when we decided to take several shortcuts in this recipe. We use pre-cut fries, pre-made pie shells and regular cheese instead of cheese curds. Feel free to make everything from scratch, but for us it just means a longer wait until the final product. This is how we made the poutine pie:




1. Gather up the necessary ingredients: fries, cheese, gravy and pie shells. We decided to add some ground beef and mushrooms to ours, as well as our recipe standard - bacon.




2. Bake/fry the fries, cut cheese into small cubes (if not using curds), cook mushrooms and beef, heat gravy and bake pie shells according to instructions.





3. Add a layer of fries to the bottom of the pie shell. Top with cheese, a sprinkle of beef and gravy. Repeat for a second layer, packing down the fries so there aren't too many gaps.







4. Top with bacon weave. Not only will the bacon taste good on its own, but the bacon juices will seep into the pie like a magical nectar and enhance the flavor of everything it touches.







5. Return to oven at a high temperature to cook the bacon (we used the broil setting).






This was possibly the most delicious and fattiest thing we have made so far, despite not tasting much like actual poutine. I guarantee you will see more creations deriving from both poutine and pie in the future, as they have both taken their places under bacon in the "I don't care how long I live" food category. Enjoy the pictures.





- Angie, Carol, Charles, Daniel, Laura, Marcus & Michelle