Meat Pie

In a large (about 6-quart) soup pot, cook ground beef, ground pork, onions, 4 cups of the water, salt, pepper, sage, cinnamon, and sausage seasoning. Cook, stirring occasionally, until meat is fully cooked.

Preheat oven to 350ºF.

With a colander sitting in a big bowl, pour contents of the pot into the colander, draining the meat but saving the water. Return meat to the pan. Skim fat off the top of the cooked water. Pour remaining water back into the meat and bring it back to a boil. Combine remaining 1 cup of water with flour. Add the mixture to the meat mixture and cooked until thickened, a few minutes.

Divide filling into the bottom pie shells, making sure pies have equal amounts of the juice from the mixture. Top each pie with a top crust. Use a fork to poke some holes in the top crust or a knife and make a few slits. Set pies on a baking sheet and bake for 45 minutes.

You can eat these right away. We usually eat one and then I cover the other 3 in foil and freeze. When reheating a frozen meat pie, cook in the oven at 350ºF for 1 hour (uncovered). We like to eat our meat pies with cinnamon rolls.