|Lean ground pork||1 Pound|
|Water||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Ground sage||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|Pastry for 2 crust 9 inch pie||1|
Brown ground pork in skillet; drain off excess fat.
Stir in water, onion, bread crumbs, salt, sage, pepper, and nutmeg.
Simmer, covered, till onion is tender, about 20 minutes, stirring often.
Line a 9-inch pie plate with pastry; fill with meat mixture.
Adjust top crust; seal and flute.
Cut slits in top.
Bake at 400° till golden brown, about 30 minutes.
Cover edges of pastry with foil, if necessary, to prevent over-browning.