Pastry for 1 (two-crust) 8-inch pie
1 lb. lean pork, ground
1 tsp. salt
1/2 tsp. black pepper
2 tsp. cornstarch

SEASONINGS:

1/4 tsp. ground nutmeg
1/8 tsp. ground mace

OR:

1/4 tsp. ground cinnamon
1/4 tsp. cloves
1/4 tsp. marjoram

Line 8-inch pie plate with pastry. Set aside. Combine pork, salt, pepper, cornstarch and choice of seasoning, mix in skillet. Cook, stirring, over med-high heat until meat is browned, then reduce heat and simmer 30 minutes, stirring frequently. Place meat mixture in prepared pastry, cover with remaining pastry, seal and prick top. Bake in preheated 425 degree oven for 10 minutes, then reduce heat to 350 degrees and bake 35 minutes or until crust is browned. Serves 6.