Enough pastry for a 10-inch (25 cm) pie
12 ounces (375 g) ground pork
12 ounces (375 g) lean ground beef
1 medium onion, finely chopped
½ teaspoon (2 mL) salt
½ teaspoon (2 mL) fresh ground pepper (or less, to taste)
1 teaspoon (5 mL) dried thyme
¾ teaspoon (3 mL) dried sage
¾ teaspoon ( 3 mL) dry mustard
1 teaspoon (5 mL) ground cloves
½ teaspoon (2 mL) ground allspice
½ - ¾ cup (125 to 175 mL) water
2 medium potatoes, peeled, boiled and mashed
1 cooking apple (i.e. cortland, spy or russet), sliced or chopped
In a large frying pan, fry pork and beef until browned. Transfer meat to a large strainer to drain fat. Return meat to pan; add onion, seasonings and ½ cup (125 mL) water, bring to a boil, reduce heat and let simmer for 15 minutes. If mixture appears dry, add ¼ cup (50 mL) more water; return to boil. Stir in mashed potatoes and apple, and simmer 5 minutes more. Remove from heat and let cool.
Line a 10-inch (25 cm) deep pie plate or quiche dish with 2/3 of pastry. Add filling, spreading evenly. Roll out remaining pastry and place over filling; trim and crimp edges to seal. Cut vents in top crust. Bake at 400°F (200°C) for 30 minutes. Makes 8 servings.