Meat Pie

There are many variations of this classic Christmas pie, popular throughout French Canada. Made with pork or just beef, sometimes with wild game, or flavored with allspice instead of cloves and cinnamon, with or without onions, each family makes its own slightly different. Eaten with a salad, it makes a light meal for lunch or supper.

11⁄4 pounds ground pork

3⁄4 pound lean ground beef

1⁄4 tsp ground cinnamon

1⁄4 tsp ground cloves

1 onion, finely chopped

1⁄2 cup water

1 tsp salt

1⁄8 tsp pepper

prepared pastry for a 9-inch double-crust pie

• In a small, covered saucepan, place all the ingredients except the pastry.
• Cook at low heat for about 1 hour, or until meat is tender. Set aside to cool.
• Place the bottom crust on a pie plate. Stir the meat mixture and spoon evenly onto the crust.
• Place top crust over the meat mixture. Seal the crust edges tightly with a fork.
• Slash the top crust in several places to let out steam. Bake at 4008F until light brown, for about 25–30 minutes.