4 (8-inch) frozen pie shells (2 pies)
2 lbs. pork sausage
1 lb. ground chuck
1 lg. onion, finely chopped
1 tsp. ground cinnamon
1 tsp. salt

Combine meats and onion in large skillet; add enough water to cover, simmer 15 minutes. Stir cinnamon and salt into meat mixture. Cook 15 minutes. Spoon into pastry shells. Cover each pie with remaining pie shells (2 pies) to make top crusts. Flute edges; cut several slits near center to let steam escape. Bake in 400 degree oven for about 40 minutes or until golden.