1 1/2 lbs. ground Boston butt
1 lg. onion, chopped
1/2 tsp. ground cloves
1/4 tsp. ground allspice
3 shakes garlic salt
2 shakes celery salt
1 1/2 tsp. salt
Double pie crust
1/4 tsp. pepper
Clove of garlic, pressed or 1/4 tsp. garlic powder
1/3 c. plus 1 tbsp. flour
1 c. liquid - water or 2 beef bouillon cubes

Cook ground pork with onion, chop meat fine. Skim off fat. Add seasonings. Make three wells in meat. Stir in flour. Add 1 cup liquid. Meat filling should be juicy but not sloppy. Pour into pie crust. Top with crust. Bake at 357 degrees for 1 hour. Pies can be frozen both baked and unbaked.