Meat Pie (Tourtière à la Québecoise)

This is an adaptation of the tourtière recipe in my tattered old (read well used and loved) Five Roses cookbook.

1 Double Crust Pastry
1 1b. (total) ground veal, pork and beef
1  medium onion, minced
1/4 cup water
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp savory
1/4 cup apple juice
1/4 cup bread crumbs

Prepare pastry and set aside. Combine all ingredients together in a saucepan.  Cook over medium heat just until meat has lost its pink colour, but is still moist, check seasonings.  Cool and place mixture into uncooked pie shell.  Cover with top crust and seal.

Bake in 425F oven for 25 minutes until browned.

Baked tourtière may be frozen.