Recipe: Debbie - Meat Pie Recipe

Hi Debbie

Here is the recipe for the meat pie. Hope it doesn't sound too confusing. This is one recipe that I have never really measured. Just go by taste. Here goes
(Always remember that the meat is 2 to 1). I also make very large pies - 12 inch pie plates). For the pie crust, just use your favourite pie crust recipe.

Filling
1/4 to 1/2 cup water
3 lbs. lean ground pork
1 lb. lean ground beef
1 or 2 onions (depends on how much you like onions - we like lots) chopped fine
1 cup apple juice (or to taste - you don't want a dry pie)
1 tbls. flour
1 1/2 tbls. cinnamon (more or less to taste)
Salt and pepper to taste

In a large pot add the water, pork and beef. Put the lid on and bring to a simmer. Break up the meat as you cook it so that it is broken into small bits. Cook till you feel the meat is cooked. Drain all the liquid out (this way you are getting rid of a lot of the grease). Add the onions. Cook for five minutes. Pour and stir in the apple juice. Sprinkle the flour throughout the meat mixture. (This thickens it a bit). Add the cinnamon, salt and pepper. Stir. (If you feel you want any more of the spices go for it). Myself, I use a lot of cinnamon.

Turn into pie shell. Bake for 10 minutes at 400 degrees farenheit. Turn oven down to 350 degrees and continue baking for 30 minutes (or until you feel it is done).

Hope this is okay. After you have made this once, you might feel you want more or less of the ingredients. I have at times (depending on how lean the pork is) just used pork alone.

There has also been times when I have added one grated carrot.

Let me know how you make out. If you have any questions, just e-mail me.

Sharon