{"loaderData":{"0":null,"0-5":{"navigation":{"hasStories":false},"siteSettings":{"id":"549e0f8d-8026-4bb9-b46c-4ea181f6bdf4","default_author_name":"Daniel Hebert","default_author_bio":"I'm a husband, father, and tech entrepreneur. Founder of [SalesMVP Lab](https://www.salesmvplab.com) and [yourLumira](https://www.yourlumira.com). If I'm not spending time with my wife and two daughters, you can find me in the kitchen cooking up Maritimes and Acadian heritage recipes, posting food photos on instagram, baking sourdough loaves, or tending to my vegetable garden.","default_author_image_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760460164280-1000005755.jpg","default_author_image_alt":"daniel hebert home cook","default_author_instagram":"danielghebert","recipes_hero_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760187339852-guiness_beef_stew_recipe.jpg","recipes_hero_alt":"guiness beef stew recipe","stories_hero_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/story-images/1760198024725-ChatGPT_Image_Oct_11__2025__12_53_08_PM.png","stories_hero_alt":"acadian flag with cooking utensils, painted on a canvas","categories_hero_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760187419206-crepe_rapee_acadian_potato_pancake_recipe.jpg","categories_hero_alt":"crepe rapee acadian potato pancake recipe","about_hero_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760198047224-ChatGPT_Image_Oct_11__2025__12_53_08_PM.png","about_hero_alt":"acadian flag with cooking utensils, painted on a canvas","contact_hero_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760198052779-ChatGPT_Image_Oct_11__2025__12_53_08_PM.png","contact_hero_alt":"acadian flag with cooking utensils, painted on a canvas","created_at":"2025-10-07T13:44:15.227191+00:00","updated_at":"2025-10-14T16:43:20.403324+00:00"},"category":{"id":"5c9fa978-7f93-459d-adf8-594d18da42de","name":"Desserts & Sweets","slug":"desserts-et-sweets","description":"Sweet treats and traditional desserts from Acadian and Maritime tables","hero_image_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760185812506-poutine_a_trou_category.jpg","hero_image_alt":"poutine a trou acadian apple hand pies recipe","position":2,"last_updated_at":"2026-08-11T17:55:16.280703+00:00","created_at":"2025-10-06T14:04:05.071834+00:00","updated_at":"2025-10-06T14:04:05.071834+00:00"},"recipes":[{"id":"efb4144b-f4cd-4705-9890-0ca1000d2a0d","title":"Poutine à Trou (Acadian Apple Hand Pies)","slug":"poutine-a-trou-acadian-apple-hand-pies","tl_dr":"An elevated take on poutine à trou — the Acadian apple hand pie once shared at family gatherings and fairs. Tart apples, bacon, cranberry, thyme, and cinnamon wrapped in flaky buttermilk pastry, finished with warm bourbon-maple syrup. Serve hot with ice cream or cold with coffee the next morning.","excerpt":null,"hero_image_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760197629340-poutine_a_trou_category.jpg","hero_image_alt":"poutine a trou acadian hand pie recipe","pinterest_image_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760197645364-poutine_a_trou_category.jpg","content_html":"

I still remember going to Pays de la Sagouine with my Mémère Leblanc when I was a kid. The air smelled like salt and sweet dough. We’d wander between the little houses and music stages, and before heading home, we always ended the day with a warm poutine à trou.

Traditionally, it’s an Acadian dessert — a tender pastry stuffed with dried fruit, often served during holidays or weddings. It’s a cousin to the British mince pie but humbler, heartier, born from what was in the pantry: apples, raisins, maybe a splash of molasses or brown sugar if you had it.

My version leans into that same comfort but with a few upgrades — crisp Granny Smith apples for tartness, thick-cut bacon for depth, cranberries for a little tang, and fresh thyme to wake it all up. The crust is light and flaky from the buttermilk, and when it bakes, the kitchen smells like fall in every way that matters.

The real indulgence comes after: a bourbon-maple syrup sauce, buttery and warm, poured straight through the hole of each pie right out of the oven. You can serve them hot with a scoop of vanilla ice cream melting down the sides, or let them cool and pair with coffee the next morning. They’re also perfect with a cold glass of milk, a mug of apple cider, or even a chilled white wine with apple notes if you’re feeling fancy.

What I love about this recipe is that it still feels like home. It’s something my Mémère would recognize — just dressed up a little for company.

Save this one for a rainy fall day. The kind that smells like wood smoke and cinnamon.

\n","content_markdown":"I still remember going to Pays de la Sagouine with my Mémère Leblanc when I was a kid. The air smelled like salt and sweet dough. We’d wander between the little houses and music stages, and before heading home, we always ended the day with a warm poutine à trou.\n\nTraditionally, it’s an Acadian dessert — a tender pastry stuffed with dried fruit, often served during holidays or weddings. It’s a cousin to the British mince pie but humbler, heartier, born from what was in the pantry: apples, raisins, maybe a splash of molasses or brown sugar if you had it.\n\nMy version leans into that same comfort but with a few upgrades — crisp Granny Smith apples for tartness, thick-cut bacon for depth, cranberries for a little tang, and fresh thyme to wake it all up. The crust is light and flaky from the buttermilk, and when it bakes, the kitchen smells like fall in every way that matters.\n\nThe real indulgence comes after: a bourbon-maple syrup sauce, buttery and warm, poured straight through the hole of each pie right out of the oven. You can serve them hot with a scoop of vanilla ice cream melting down the sides, or let them cool and pair with coffee the next morning. They’re also perfect with a cold glass of milk, a mug of apple cider, or even a chilled white wine with apple notes if you’re feeling fancy.\n\nWhat I love about this recipe is that it still feels like home. It’s something my Mémère would recognize — just dressed up a little for company.\n\nSave this one for a rainy fall day. The kind that smells like wood smoke and cinnamon.","ingredients_markdown":"## Filling:\n\n3 Granny smith apples, peeled and diced\n3 slices crispy thick cut bacon, chopped\n1/2 cup dried cranberry \n1 tbsp fresh thyme, chopped \n2 tbsp white sugar\nSprinkle if cinnamon to taste (as much as you prefer)\n\n## Crust:\n2 1/2 cups flour\n4 tsp baking powder\n1/2 tsp salt\n2 tbsp sugar\n1/4 cup butter\n3/4 cup buttermilk\n\n## Sauce:\n1 cup maple syrup\n2 tbsp bourbon\n2 tbsp butter\nPinch sea salt\nCap of apple cider vinegar","instructions_markdown":"Mix the dry ingredients together. Add in butter and mix until coarse. Slowly add buttermilk and mix well. Put dough in fridge for 15-20 minutes.\nPeel and dice apples in small cubes. Add in cranberry, bacon, thyme, cinnamon, and sugar. Toss in a bowl.\nMake sauce. Add bourbon to hot pot to burn alcohol (do the sniff test, when your nostrils stop burning your alcohol is ready.) add the rest of the ingredients and heat up for about 5 minutes. Take off heat.\nTake dough out of fridge. Preheat oven to 375 F. Divide into 12. Roll it out, 5-6 inches in diameter. Don't make them too thin, or they will pop open and rip in the oven.\nAdd filling (don't overfill). Wrap dough around the filling forming a ball. Seal the crust, flip it on a parchment lined baking sheet. Brush buttermilk on top. Make a small 1/2 inch hole.\nBake for 30-35 minutes. Take out of oven. Pour bourbon maple syrup sauce through the holes. Serve hot or cold (great with vanilla ice cream).","notes_markdown":"### Don’t roll the dough too thin.\nIt’s tempting, but a thicker crust is what keeps the filling sealed — too thin and they’ll burst or tear in the oven.\n\n### The “sniff test” for bourbon.\nWhen making the sauce, heat the bourbon just until the alcohol burns off — you’ll know it’s ready when the sharp smell disappears. That step gives deep flavor without the bite.\n\n### Balance sweet and savory.\nThe bacon and thyme pull the filling away from being overly sweet — don’t skip them. That savory edge makes this version unique and pairs beautifully with maple syrup.\n\n### Don’t overfill the pies.\nLess is more. A modest scoop of filling lets the crust puff up and flake properly — too much, and it’ll leak or open up.\n\n### Pour the sauce while still warm.\nThe hot maple-bourbon syrup seeps through the top hole, soaking the interior and glazing the crust. It’s the moment that transforms it from good to incredible.\n\n### Best served two ways.\nFresh and hot with vanilla ice cream for dessert — or cooled the next morning with coffee. Both are equally nostalgic in their own way.\n\n### Texture is everything.\nGranny Smith apples keep their shape and bite through baking, so you get contrast — soft interior, crisp crust, syrupy richness.","nutrition_json":null,"process_images_json":[{"alt":"Split dough in 12 balls. Roll into 5-6 inch diameter, not too thin","url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/process/1759777869903-syh6g7u.jpg","width":4064,"height":3056,"filePath":"process/1759777869903-syh6g7u.jpg"},{"alt":"Add filling to pie dough, then close them into a ball","url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/process/1759777757112-qy4ohk.jpg","width":3056,"height":2292,"filePath":"process/1759777757112-qy4ohk.jpg"},{"alt":"Brush with buttermilk. Bake at 375 F for 30 minutes until golden brown and apple filing is bubbling. Fill with maple syrup sauce","url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/process/1759777868724-vusv4c.jpg","width":3056,"height":4064,"filePath":"process/1759777868724-vusv4c.jpg"}],"equipment":"","video_url":"","author_name":"Daniel Hebert","author_bio":"I'm a husband, father, and tech entrepreneur. Founder of [SalesMVP Lab](https://www.salesmvplab.com) and [yourLumira](https://www.yourlumira.com). If I'm not spending time with my wife and two daughters, you can find me in the kitchen cooking up Maritimes and Acadian heritage recipes, posting food photos on instagram, baking sourdough loaves, or tending to my vegetable garden.","author_image_url":"https://lpmlmhkzqbyshlqkdwqw.supabase.co/storage/v1/object/public/recipe-images/1760460164280-1000005755.jpg","author_image_alt":"daniel hebert home cook","author_instagram":"danielghebert","published_at":"2025-10-06T19:26:34.792+00:00","last_updated_at":"2026-08-11T17:55:16.280703+00:00","created_at":"2025-10-06T19:00:29.948037+00:00","prep_time_minutes":40,"cook_time_minutes":30,"total_time_minutes":70,"reading_time_minutes":null,"yield_servings":12,"unit_systems":"both","course":"dessert","season":"fall","difficulty":"advanced","cuisine":"Acadian/Maritimes","flags":{"popular":true,"featured":false,"seasonal":false},"primary_category_id":"5c9fa978-7f93-459d-adf8-594d18da42de","status":"published","sanitized_content_html":"

What I love about this recipe is that it still feels like home. It’s something my Mémère would recognize — just dressed up a little for company.

Save this one for a rainy fall day. The kind that smells like wood smoke and cinnamon.

\n","sanitized_notes_html":"

Don’t roll the dough too thin.

It’s tempting, but a thicker crust is what keeps the filling sealed — too thin and they’ll burst or tear in the oven.

The “sniff test” for bourbon.

When making the sauce, heat the bourbon just until the alcohol burns off — you’ll know it’s ready when the sharp smell disappears. That step gives deep flavor without the bite.

Balance sweet and savory.

The bacon and thyme pull the filling away from being overly sweet — don’t skip them. That savory edge makes this version unique and pairs beautifully with maple syrup.

Don’t overfill the pies.

Less is more. A modest scoop of filling lets the crust puff up and flake properly — too much, and it’ll leak or open up.

Pour the sauce while still warm.

The hot maple-bourbon syrup seeps through the top hole, soaking the interior and glazing the crust. It’s the moment that transforms it from good to incredible.

Best served two ways.

Fresh and hot with vanilla ice cream for dessert — or cooled the next morning with coffee. Both are equally nostalgic in their own way.

Texture is everything.

Granny Smith apples keep their shape and bite through baking, so you get contrast — soft interior, crisp crust, syrupy richness.

\n"}],"page":1,"totalPages":1}},"actionData":null,"errors":null}