1 lb. ground pork
1/2 lb. ground veal
6 slices bacon, cut-up
1/2 c. onion, chopped
1/2 c. celery, chopped
clove garlic, minced
2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 c. water
Pastry for double crust pie (I use Pillsbury pie crust)

In Dutch oven, brown ground pork, veal and bacon pieces. Drain off fat. Stir in chopped onion, celery, garlic, sage, salt and pepper. Stir in 1 cup water. Bring meat-vegetable mixture to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes, or until onion is tender, stirring frequently.

Combine cornstarch and 1/4 cup water. Add to hot meat-vegetable mixture, cooking and stirring until thickened and bubbly. Cook and stir for 1 to 2 minutes more. Remove pan from heat; cool slightly. After mixture cools, line 10-inch pie pan with pie crust. Pour mixture into crust. Top with top crust; cut slits in top crust. Seal and flute crust edge.

Bake pie in 400 degree oven for about 25 minutes, or until golden brown. Let stand for 15 minutes before serving. (Wedges of Tourtiere are usually served cold at Christmas time after Midnight Mass by French-Canadian people.)