|Flour||1/2 Cup (8 tbs) , sifted|
|Shortening||2 Cup (32 tbs)|
|Cold water||2/3 Cup (10.67 tbs)|
|Lean ground pork||2 Pound|
|Lean ground beef||2 Pound|
|Onion||1 , chopped|
|Potatoes||3 Medium , chopped|
|Water||2 Cup (32 tbs)|
|Crushed unsalted saltine crackers||5|
To make the pastry: Sift flour and salt into bowl.
Reserve 1/» cup of the mixture.
Cut shortening into remaining flour mixture until crumbly.
Blend reserved flour mixture with cold water in bowl to form paste.
Add to crumb mixture; mix well with fork to form dough.
Shape into a ball.
Chill, wrapped with waxed paper, for 30 minutes.
Divide pastry into 4 portions.
Roll 2 of the portions on floured surface and fit into two 9-inch pie plates.
Roll remaining pastry for top crusts.
To make the pies: Preheat oven to 425 degrees.
Combine ground pork, ground beef, onion, potatoes, salt, pepper and water in saucepan.
Cook for 30 to 45 minutes or until vegetables are tender.
Mash meat and vegetables well.
Add nutmeg, cinnamon, cloves and enough cracker crumbs to thicken to desired consistency; mix well.
Spoon mixture into pastry-lined pie plates; top with remaining pastry.
Prick vents in top; brush with milk.
Bake for 45 to 50 minutes or until golden brown.