18 Heartwarming French Canadian Recipes Traditional

Craving a taste of French Canadian comfort? From creamy tourtière to golden-brown sugar pie, these 18 soul-warming recipes bring the cozy charm of Québec straight to your kitchen. Whether you’re hosting a festive gathering or just craving hearty, homestyle flavors, this roundup is packed with dishes that feel like a hug in a bowl. Let’s dive into these delicious traditions—your next favorite meal awaits!

Tourtière (French Canadian Meat Pie)

Tourtière (French Canadian Meat Pie)

This hearty, spiced meat pie is a Quebecois classic—think flaky crust hugging a savory filling fragrant with cloves and cinnamon. Perfect for cozy winter nights or holiday gatherings!

Ingredients

• 1 lb ground pork
• 1 lb ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large skillet over medium heat, cook the ground pork, ground beef, onion, and garlic until the meat is browned and the onion is soft, about 8–10 minutes. Drain excess fat.
2. Stir in the beef broth, 1/2 tsp ground cloves, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp Worcestershire sauce. Simmer uncovered for 15 minutes, stirring occasionally, until the liquid reduces slightly.
3. Preheat oven to 400°F. Line a 9-inch pie dish with one pie crust. Spoon the filling into the crust, then top with the second crust. Crimp the edges, cut vents, and brush with beaten egg.
4. Bake for 25–30 minutes until the crust is golden brown. Let rest 10 minutes before slicing.

The magic here is in the spice blend—cloves and cinnamon add warmth without sweetness, making this pie deeply comforting yet unexpected.

Tip: For extra flakiness, freeze the butter for your homemade crust and grate it into the flour!

Poutine with Homemade Gravy

This Canadian comfort classic gets a homemade upgrade with crispy fries, melty cheese curds, and a rich, savory gravy you’ll want to drizzle on everything.

Ingredients:

• 1 lb frozen French fries (or homemade, cut into 1/2-inch sticks)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 cup fresh cheese curds (or sub mozzarella chunks)

Instructions:

1. Bake fries according to package instructions (or fry at 375°F for 4–5 minutes until golden). Spread on a paper towel-lined tray to drain.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly and golden.
3. Slowly pour in beef broth, whisking constantly. Add garlic powder, onion powder, black pepper, and salt. Simmer for 5–7 minutes, stirring often, until thickened to a gravy consistency.
4. Pile fries on a serving plate, scatter cheese curds on top, and ladle hot gravy over everything. Let sit 1 minute so the cheese softens slightly.

The magic here? The gravy’s deep umami flavor clings to every fry, while the cheese curds stay just firm enough to give that signature squeak.

Tip: For extra crunch, double-fry your potatoes—par-cook at 325°F, then crisp at 375°F right before serving.

Maple Glazed Ham

This sweet and savory maple-glazed ham is a showstopper for holiday dinners or Sunday suppers—just a handful of ingredients creates a glossy, caramelized crust with minimal effort.

Ingredients:

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and tent loosely with foil. Bake for 1 hour 30 minutes (about 15 minutes per pound).
2. Meanwhile, whisk together 1 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp cinnamon, and 1/2 tsp cloves in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
3. Uncover ham and brush with half the glaze. Return to oven, uncovered, for 20 minutes. Brush with remaining glaze and bake another 20 minutes until deeply caramelized.
4. Let rest 15 minutes before slicing. The glaze forms a crackly, spiced shell that locks in the ham’s juiciness—serve warm with the pan drippings drizzled over top.

Tip: For extra flavor, score the ham fat in a crosshatch pattern before baking—the glaze will seep into every crevice.

Split Pea Soup with Ham

This hearty split pea soup is a comforting classic, with smoky ham and tender veggies simmered to perfection—ideal for chilly nights or meal prep!

Ingredients:

• 1 lb dried green split peas, rinsed and drained
• 1 meaty ham bone or 2 cups diced cooked ham
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook for 5 minutes until softened.
2. Stir in split peas, ham bone (or diced ham), 6 cups chicken broth, 2 cups water, 2 bay leaves, 1 tsp thyme, and 1/2 tsp black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally, until peas are creamy and soup thickens. Discard bay leaves.
4. If using a ham bone, remove it, shred the meat, and stir it back into the soup. Season with salt to taste.

The magic here? The ham bone infuses the soup with deep, savory flavor while the peas break down into velvety richness—no blender required!

Tip: For extra smokiness, add a pinch of smoked paprika with the thyme.

Ragoût de Pattes de Cochon (Pork Hock Stew)

This rustic French-Canadian stew turns humble pork hocks into a rich, fall-off-the-bone masterpiece—perfect for a cozy weekend project.

Ingredients:

• 2 lbs pork hocks (about 2 large)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, chopped into 1-inch pieces
• 3 celery stalks, chopped into 1-inch pieces
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups chicken stock
• 1 cup dry white wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 325°F. Pat pork hocks dry, then season with ½ tsp salt and ¼ tsp black pepper.
2. Heat olive oil in a large Dutch oven over medium-high. Sear pork hocks until browned on all sides, about 8 minutes total. Transfer to a plate.
3. Add onion, carrots, and celery to the pot. Cook until softened, 5 minutes. Stir in garlic and tomato paste, cooking 1 minute until fragrant.
4. Pour in white wine, scraping up browned bits. Simmer 2 minutes, then add chicken stock, bay leaves, thyme, remaining ½ tsp salt, and ¼ tsp black pepper. Return pork hocks to the pot.
5. Cover and braise in the oven for 3 hours, until meat pulls easily from the bone. Discard bay leaves, skim excess fat, and garnish with parsley.

The magic here? Slow-braising transforms the collagen-rich hocks into a velvety, lip-sticking broth that clings to every bite of tender meat.

Tip: Serve with crusty bread to swipe up every last drop—this stew’s broth is too good to leave behind.

Beef and Beer Stew

This hearty beef and beer stew is cozy comfort food at its best—rich, tender, and packed with deep, malty flavor from a dark brew.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 1 (12 oz) bottle dark beer (like stout or porter)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves
• 1 bay leaf

Instructions

1. Pat the beef dry, then toss with flour, 1 tsp salt, and 1/2 tsp black pepper. Heat olive oil in a Dutch oven over medium-high. Brown the beef in batches, about 5 minutes per batch. Transfer to a plate.
2. Add onion and garlic to the pot; cook 3 minutes until softened. Stir in carrots and celery; cook 2 more minutes.
3. Pour in beer, scraping up any browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return beef to the pot.
4. Bring to a simmer, then reduce heat to low. Cover and cook 1.5–2 hours, stirring occasionally, until beef is fork-tender. Discard bay leaf before serving.

The beer adds a subtle caramel depth that balances the savory richness—no fancy techniques, just big flavor. Tip: For extra silkiness, stir in 1 tbsp butter at the end.

Maple Baked Beans

These sweet and smoky baked beans get a cozy upgrade with pure maple syrup, making them the ultimate side dish for backyard BBQs or Sunday brunch.

Ingredients:

• 4 cups cooked navy beans (or 2 (15-oz) cans, drained and rinsed)
• 1/2 cup pure maple syrup
• 1/4 cup ketchup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced

Instructions:

1. Preheat oven to 350°F. In a large oven-safe skillet or Dutch oven, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving drippings in the pan.
2. Add diced onion to the bacon drippings and sauté until translucent, about 3 minutes.
3. Stir in navy beans, maple syrup, ketchup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, and salt until fully combined. Sprinkle reserved bacon on top.
4. Bake uncovered for 45 minutes until bubbly and caramelized around the edges. Let rest 5 minutes before serving.

The slow bake deepens the maple flavor while keeping the beans perfectly tender—no mushy beans here! The crispy bacon topping adds just the right salty crunch.

Tip: For extra depth, swap 1 tbsp of the maple syrup with bourbon or dark rum.

Crêpes de la Chandeleur (Candlemas Crepes)

These delicate French crêpes are a Candlemas tradition, but their buttery, golden folds are welcome any morning—especially with a drizzle of honey or a smear of jam.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1 tbsp granulated sugar
• 1/4 tsp salt

Instructions:

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Make a well in the center and crack in 2 eggs; whisk gently to combine.
2. Gradually pour in 1 1/4 cups milk while whisking until smooth. Stir in 2 tbsp melted butter. Let the batter rest for 10 minutes.
3. Heat a nonstick skillet over medium heat. Lightly brush with butter. Pour 1/4 cup batter into the pan, swirling to coat thinly. Cook for 1–2 minutes until edges lift easily, then flip and cook for 30 seconds more. Repeat with remaining batter.

What makes these crêpes special? Their paper-thin texture and lightly crisp edges—perfect for folding around sweet or savory fillings without tearing.

Tip: Letting the batter rest ensures tender crêpes, but if you’re in a rush, a 5-minute rest still helps!

Quebec-Style Pea Soup

This hearty, smoky split pea soup is a Quebecois classic—simple to make but packed with deep, comforting flavor.

Ingredients:

• 1 lb dried yellow split peas, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 oz smoked ham hock or slab bacon, chopped
• 2 tbsp unsalted butter
• 6 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add onion, carrots, celery, and smoked ham hock. Cook for 5 minutes, stirring, until veggies soften.
2. Stir in 1 lb dried yellow split peas, 6 cups chicken stock, 1 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low.
3. Simmer uncovered for 1 hour 15 minutes, stirring occasionally, until peas break down and soup thickens. Discard bay leaf.
4. Remove ham hock, shred any meat, and stir back into the soup. Adjust salt if needed.

The magic here? The smoked ham hock infuses every spoonful with rich, savory depth—no fancy techniques required.

Tip: For extra creaminess, blend half the soup before adding the shredded meat back in.

Tarte au Sucre (Sugar Pie)

This French-Canadian Tarte au Sucre (Sugar Pie) is a buttery, caramelized delight—like pecan pie without the nuts, and just as addictive.

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt

1. Preheat oven to 350°F. Place the unbaked pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a bowl, whisk together 1 cup packed dark brown sugar, 1/2 cup heavy cream, 1/4 cup melted butter, 1 large egg, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
3. Pour filling into the crust. Bake for 40–45 minutes until the center is set but slightly jiggly (it’ll firm up as it cools).
4. Cool completely on a wire rack—about 2 hours—before slicing. The filling will crisp into a shiny, crackly top.

The magic? That dark brown sugar deepens into molasses-rich caramel, while the cream keeps it luxuriously smooth.

Tip: For extra depth, swap 2 tbsp of the cream with maple syrup—just reduce the brown sugar to 3/4 cup.

Montreal-Style Bagels

These chewy, slightly sweet bagels are boiled in honey water before baking, giving them that signature Montreal shine and irresistible texture.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup honey, divided
• 1 tbsp vegetable oil
• 2 tsp salt
• 4 1/2 cups bread flour
• 1 egg white, beaten (for egg wash)
• Sesame seeds or poppy seeds for topping

Instructions

1. In a large bowl, whisk together warm water, yeast, and 1 tbsp honey. Let sit for 5 minutes until foamy.
2. Stir in remaining honey, vegetable oil, and salt. Gradually mix in bread flour until a stiff dough forms.
3. Knead on a floured surface for 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
4. Punch down dough and divide into 12 equal pieces. Roll each into a rope and form into rings, pinching ends to seal.
5. Preheat oven to 450°F. Bring a large pot of water to a boil with remaining 2 tbsp honey. Boil bagels 2 at a time for 1 minute per side.
6. Transfer boiled bagels to a parchment-lined baking sheet. Brush with egg white and sprinkle generously with seeds.
7. Bake for 20-25 minutes until deeply golden. Let cool on a wire rack.

The honey boil creates a glossy crust with just the right chew—these bagels stay fresh for days thanks to their dense, satisfying crumb.

Tip: For extra authenticity, bake on parchment-lined pizza stones if you have them!

Pouding Chômeur (Poor Man’s Pudding)

This cozy Quebecois dessert turns humble ingredients into a caramel-soaked cake that’s pure comfort—no fancy techniques required.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups packed brown sugar
• 2 cups heavy cream
• ¼ cup unsalted butter, cubed

Instructions

1. Preheat oven to 350°F. Whisk together 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt in a bowl.
2. Beat ½ cup softened butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and ½ cup milk until just combined. Spread batter into a greased 9×13-inch pan.
3. In a saucepan, combine 2 cups brown sugar, 2 cups heavy cream, and ¼ cup cubed butter. Simmer 2 minutes, stirring, until smooth. Pour evenly over batter.
4. Bake 35–40 minutes until the cake springs back when touched. Let sit 10 minutes—the caramel will thicken as it cools.

The magic? The caramel sauce sinks into the cake, creating a sticky-sweet bottom layer and a fluffy top. Serve warm with a drizzle of the extra sauce from the pan.

Tip: For extra richness, swap half the heavy cream with maple syrup in the caramel.

Gibelotte de Lapin (Rabbit Stew)

This rustic French rabbit stew is all about tender meat and rich, wine-kissed broth—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 lbs rabbit, cut into 6 pieces
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 2 carrots, sliced into 1-inch rounds
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. In a Dutch oven, heat 1 tbsp olive oil over medium. Add chopped bacon and cook until crispy, 5 minutes. Remove with a slotted spoon.
2. Season rabbit pieces with 1 tsp salt and ½ tsp black pepper. Brown in the bacon fat in batches, 3–4 minutes per side. Set aside.
3. Add 1 tbsp butter to the pot. Sauté onion, carrots, and garlic until soft, 5 minutes. Stir in 1 tbsp tomato paste and cook 1 minute.
4. Pour in 1 cup white wine, scraping up browned bits. Simmer 2 minutes, then add chicken stock, 1 tsp thyme, and 1 bay leaf. Return rabbit and bacon to the pot.
5. Cover and simmer on low for 1 hour 15 minutes, until rabbit is fork-tender. Discard bay leaf, garnish with parsley, and serve hot.

The magic here? Slow cooking melds the bacon’s smokiness with the rabbit’s delicate sweetness—a combo that’ll have everyone asking for seconds.

Tip: Serve with crusty bread to soak up every drop of that velvety broth.

Maple Syrup Pie

This rich, caramel-like pie is pure comfort—like a hug from a Vermont sugar shack. With just a handful of pantry staples, it’s shockingly simple to whip up.

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 ½ cups pure maple syrup (dark amber preferred)
• ¾ cup packed light brown sugar
• ½ cup heavy cream
• 3 large eggs
• 3 tbsp unsalted butter, melted
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk together 1 ½ cups maple syrup, ¾ cup brown sugar, ½ cup heavy cream, eggs, 3 tbsp melted butter, 1 tbsp flour, 1 tsp vanilla, and ¼ tsp salt until smooth.
3. Pour filling into the pie crust. Bake for 45–50 minutes until the center jiggles slightly but edges are set (cover crust with foil if browning too quickly).
4. Cool completely on a wire rack (at least 2 hours) to let the custard firm up.

The magic here? The maple syrup reduces into a deep, almost butterscotchy flavor—no corn syrup or thickeners needed. Serve with a dollop of barely sweetened whipped cream to balance the richness.

Tip: For extra depth, swap 2 tbsp of the maple syrup with bourbon (add it with the wet ingredients).

Fèves au Lard (Baked Beans with Pork)

Nothing beats the cozy comfort of Fèves au Lard—slow-baked beans with tender pork, caramelized onions, and a touch of maple sweetness. It’s the kind of hearty dish that makes everyone linger at the table.

• 1 lb dried navy beans, soaked overnight
• 8 oz salt pork or bacon, diced
• 1 large yellow onion, finely chopped
• 1/4 cup pure maple syrup
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

1. Preheat oven to 325°F. Drain soaked beans and set aside.
2. In a Dutch oven over medium heat, cook salt pork or bacon until crispy, about 5 minutes. Add chopped onion and sauté until golden, 4–5 minutes.
3. Stir in drained beans, 1/4 cup maple syrup, 2 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Pour in 4 cups water and bring to a simmer.
4. Cover and bake for 3–3.5 hours, stirring once halfway, until beans are creamy and liquid is thickened. If too dry, add 1/2 cup water.

The magic here? The pork renders into the beans as they bake, creating a rich, silky texture that’s balanced by the maple’s gentle sweetness.

Tip: For deeper flavor, swap water with chicken broth or add a splash of apple cider vinegar at the end.

Pâté Chinois (Shepherd’s Pie Quebec Style)

This cozy Quebec classic layers savory ground beef, sweet corn, and creamy mashed potatoes for a comforting dish that’s pure nostalgia on a plate.

Ingredients:

• 1 ½ lbs ground beef (85% lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 (14.5 oz) can cream-style corn
• 1 (15.25 oz) can whole kernel corn, drained
• 2 ½ lbs russet potatoes, peeled and cubed
• ½ cup whole milk, warmed
• 4 tbsp unsalted butter
• ½ tsp paprika (for garnish)

Instructions:

1. Prep potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with warm milk, butter, and ½ tsp salt until smooth. Set aside.
2. Cook filling: Brown ground beef in a skillet over medium heat for 5 minutes. Add onion, garlic, ½ tsp salt, and pepper; cook 5 more minutes until onions soften. Drain excess fat.
3. Layer: Spread beef mixture in a 9×13″ baking dish. Top with cream-style corn, then whole kernel corn. Dollop mashed potatoes over the top and smooth with a fork.
4. Bake: Sprinkle with paprika. Bake at 375°F for 30 minutes until bubbly and potatoes are lightly golden.

The magic here? Cream-style corn melds with the beef juices to create a luscious middle layer that makes every bite extra rich.

Tip: For a crispy potato top, broil for 2–3 minutes at the end—just keep an eye on it!

Tarte aux Pommes (Apple Pie)

This classic French Tarte aux Pommes is buttery, caramel-kissed, and simpler to make than you’d think—just layer those apples like a pro!

• 1 store-bought or homemade pie crust (9-inch)
• 4 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
• 1/3 cup granulated sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp apricot jam (optional, for glaze)

1. Prep: Preheat oven to 375°F. Fit the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork and chill for 10 minutes.
2. Layer apples: Toss apple slices with 1/3 cup sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1 tsp vanilla. Arrange them in concentric circles over the crust, slightly overlapping.
3. Bake: Drizzle melted butter evenly over the apples. Bake for 40–45 minutes until the crust is golden and apples are tender.
4. Glaze (optional): Warm 1 tbsp apricot jam with 1 tsp water; brush over warm tart for shine.

The magic? Those thin apple slices soften into jammy layers while the edges stay crisp—no soggy bottoms here!

Tip: For extra depth, sprinkle 1 tbsp brown sugar over the apples before baking.

Oreilles de Crisse (Fried Pork Rinds)

If you’re craving a crispy, salty snack with serious crunch, these Quebec-style fried pork rinds are pure magic—no fancy ingredients required.

Ingredients

• 1 lb pork skin (cut into 2-inch strips)
• 2 quarts water
• 1 tbsp salt
• 1 tsp black pepper
• 2 cups vegetable oil (for frying)

Instructions

1. In a large pot, combine pork skin, water, and 1 tbsp salt. Bring to a boil, then reduce heat and simmer uncovered for 2 hours until skins are tender.
2. Drain skins and pat completely dry with paper towels. Let air-dry on a rack for 1 hour (this ensures maximum crispiness!).
3. Heat vegetable oil in a deep pot to 375°F. Working in batches, fry pork skins for 3-4 minutes until puffed and golden. Drain on paper towels.
4. Immediately sprinkle hot rinds with 1 tsp black pepper while still glistening with oil (it sticks better!).

The double-cook method—simmering then frying—gives these rinds an addictive mix of airy bubbles and toothsome chew. Perfect for game day or late-night munching!

Tip: Save the porky simmering liquid as a base for soups or beans—it’s packed with flavor.

Conclusion

From savory tourtière to sweet sugar pie, these 18 French Canadian recipes bring comfort and tradition to your table. Whether you’re revisiting family favorites or discovering new ones, each dish is a taste of heritage. Try them out, share your favorites in the comments, and don’t forget to pin this roundup for later—bon appétit!