1 1/2 lb. lean ground pork
1 onion
1 c. water
1 1/2 tsp. salt
1/4 tsp. pepper

Combine the above ingredients in a heavy saucepan. Cook over low heat, stirring often, until meat loses its red color and about half the liquid has evaporated. Cover and cook about 45 minutes longer. Preheat oven to 450 degrees.

Prepare sufficient pastry for a 2-crust 9-inch pie. Roll out half and line a deep 9-inch pie plate. Fill with cooked meat mixture. Roll out remainder of dough and cover pie. Flute and seal edges and slash top crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30-40 minutes longer. Serves 6-7.