Pinky's Meat Pie

There are many versions of this meat pie (or tourtiere, for my French-speaking cousins). Pork or other meats are often used in lieu of beef, and various spices such as cloves, cinnamon or sage may be added. The pie can be all meat (and onions) or include potatoes, carrots, rutabaga or other vegetables. Often the filling is cooked on the stove before baking; other recipes call for baking the raw mixture directly in the pie shell.  The variations are endless, but however you make it, this is Canadian comfort food at its best.  My mother's recipe is about as basic as it gets, and although some folks may make a more "sophisticated" pie, for me there is nothing lovelier than the plain, rustic pie I remember from my childhood.

Pinky made this pie from memory, and amounts do not have to be exact.  You may vary seasonings according to your taste.

• Pastry for a double-crust 9-inch pie
• 1-1/2 lbs. lean ground beef
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup finely minced onion (one small onion)                           
• 1 tablespoon dried parsley (or use fresh)
• 1/4 cup water

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Preheat oven to 450 degrees F.

Pinky

Line a 9" pie plate with pastry.  Knead together remaining ingredients, then pat into pie shell.  Cover with remaining pastry and crimp edges.  Cut a circular hole in center of pastry (a bottle cap makes about the right size).  Place pie on a cookie sheet and bake at 450 degrees F for 15 minutes.  Turn heat down to 325 degrees and bake for an additional 45 minutes to an hour, or until pastry is brown and meat is cooked through (test through hole in center; your baking time may vary).

Serve with ketchup.