2 lbs. ground pork
1 1/2 c. chopped onion
1 (20 oz.) can crushed pineapple, undrained
1/4 c. cider vinegar
2 tsp. salt
2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. ground ginger
1/4 tsp. cloves
2 tbsp. soy sauce
1/2 c. chopped green pepper
2 tbsp. flour
Pastry for a 2-crust, 10" pie

In a large skillet, brown pork and onion. Drain off excess drippings. Stir in the rest of the ingredients for filling except green pepper and flour. Simmer until no liquid is visible, about 30 minutes. Stir in green pepper and flour. Turn into pastry lined 10" pie plate; adjust top crust and make numerous vents; trim, flute and seal edges. Bake in preheated 425 degrees oven until lightly browned, about 25 to 35 minutes. Makes 8 servings.