Mimere'S Meat Pie(La Tourtiere)

• 1 (4 lb.) pork butt, boned and ground (save bones)
• 2 medium onions, chopped fine
• 2 Tbsp. butter and 1 Tbsp. oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 medium potatoes
• top and bottom crust for 2 pies

1. Choose pork butt as lean as possible.
2. Boil the bones in 1-quart of boiling salted water for 20 minutes and set this liquid aside.
3. In large heavy skillet, saute onion in butter and oil until golden.
4. Add ground pork and about 1 cup of liquid from the bones. Simmer 1 1/2 to 2 hours.
5. Add salt and pepper to taste.
6. Add as much liquid as necessary to prevent sticking.
7. Simmer as slowly as possible.
8. Boil and mash potatoes.
9. Add a little salt, pepper and butter.
10. Drain cooked pork mixture and add to potatoes.
11. Divide well mixed pie filling between the 2 pie bottoms (9 or 10-inch pie plates).
12. Sprinkle cracker or bread crumbs on pies to absorb the fat.
13. Add top crusts.
14. Slash to let steam escape.
15. Bake at 400u0b0 for 10 minutes, then 350u0b0 until crusts are nicely brown.
16. (You may freeze before baking, then thaw before baking, at 350u0b0 for 1 hour or browned nicely.)

pork butt, onions, butter, salt, pepper, potatoes, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409819 (may not work)