Ingredients
Pastry for double-crust pie (9 inches)1-1/4 pounds lean ground beef (90% lean)1-1/4 pounds ground pork1 medium onion, chopped1/3 cup water3/4 teaspoon salt3/4 teaspoon ground cinnamon1/4 teaspoon dried sage leaves1/4 teaspoon ground cloves1/4 teaspoon pepper1/2 cup soft bread crumbs
Preparation
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 50-60 minutes or until crust is golden brown.
