French Canadian Tourtiere

• 1 1/2 pound ground pork (not lean)
• 1 large onion, minced
• 1 clove garlic, minced
• pinch of nutmeg
• 1/2 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme, crushed (optional)
• 1/4 teaspoon ground sage (optional)
• 1/4 teaspoon ground black pepper (optional)
• 1/8 teaspoon ground cloves (optional)
• 1 recipe pastry for a 9 inch double crust pie

1. 1. Preheat oven to 425 degrees F (220 degrees C).
2. 2. In a saucepan, combine pork, onion, garlic, water, and spices. Cook over medium heat until mixture begins to boil; stirring occasionally. Reduce heat to low and simmer slowly stirring occasionally until meat is cooked and water is so reduced so that a spoon of liquid taken from the surface does not reveal any separate oil/fat "cells", about 90 minutes.
3. 3. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. 4. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

ground pork, onion, clove garlic, nutmeg, water, salt, thyme, ground sage, ground black pepper, ground cloves, recipe pastry

Taken from www.epicurious.com/recipes/member/views/french-canadian-tourtiere-1252651 (may not work)