Jeannine's French Meat Pie

• 1 lb. ground lean pork
• 1 lb. ground beef
• 1 cup water
• 1 Tbsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground black pepper
• 1/2 c. finely chopped onion
• 2 cups bread crumbs
• 2 pie crusts (I use the Pillsbury Refrigerated Pie Crusts). You will need 4 pie crusts if you're using a small tin pie pans.
  

Directions:

Preheat oven to 425 degrees.  In a large pan, on medium heat, brown pork and beef together until there is no pink color. Drain fat.  Add onion and spices.  Mix together.  Add breadcrumbs and water until mixture reveals a thick paste.  Remove from heat.  Roll out pie crust onto a large glass pie pan (or 2 small tin pie pans). With a fork, lightly prick holes into the crust.  Add meat mixture until pie pan is full.  Cover with another pie crust.  Pinch together the bottom crust with the top crust.  Cut off any excess pie crust that might be hanging from the sides of the pan.  With a knife, puncture holes on the top of the pie crusts.    Bake for 30 minutes or until crust is brown throughout the pie. Bon Appetite!