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INGREDIENTS
Filling:
3/4 Pound Ground Beef
3/4 Pound Ground Pork
1 Medium Onion, chopped
1 Garlic clove, minced
1/4 Cup water
1 Tsp Salt
1/2 Tsp Rubbed Sage
1/2 Tsp Dried thyme
1/4 Tsp Ground Allspice
1/4 Tsp Pepper
1/8 Tsp Ground Cloves

Pie Shell:
2 Cups All-purpose flour
1 Tsp Salt
2/3 Cup plus 2 TB shortening
1 Egg, beaten
2 to 3 Tb Cold Water
Milk

DIRECTIONS
In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half, refrigerate.

In a skillet over medium heat, cook beef, pork, onion and garlic until meat is no longer pink; drain. Stir in remaining ingredients; heat through. On a floured surface, roll out one portion of dough. Line a 9-inch pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top.

Bake at 375 for 30 - 35 minutes or until golden brown. (Cover edges loosely with foil if needed to prevent crust from excessive browning)

Let stand 15 minutes before cutting.

Yield: 8 Servings

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