This version comes from one of those little cookbooks you get for free along with your
subscription to Yankee Magazine. This one was published in 1980 and is called Yankee's Main
Dish Church Supper Cookbook. It was apparently a small edition of a full-sized cookbook
of the same name, which is now out of print.
1 cup shortening
1 tsp. salt
3 cups flour
2/3 cup water
Cut half the shortening into salted flour, then add the remaining 1/2 cup of shortening. Mix well and
stir in water. Roll out. Makes enough pastry for one 10" two-crust pie.
2 lbs. pork, trimmed of fat and ground or cut into 1/2" cubes
1 lb. ground beef
1 cup hot water
1/4 tsp. nutmeg
1/4 tsp. allspice
2 tsp. salt
1/2 cup chopped onion
1/4 tsp. pepper
3 cups bread crumbs
Mix all ingredients together, place in a pastry-lined 10" pie plate, and top with the remaining
pastry. Cut a few slits in top crust to allow steam to escape.
Bake for 1 - 1/2 hours at 325° or until the pie is nicely browned. Serves 6-8.