Spiced Meat Pie

2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
4 (or more) tablespoons cold water
1/2 pound ground round steak
1/2 pound ground lean pork
1/2 cup finely-chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 cup water
Butter or shortening (optional)

Oven: 425 degrees

Sift the flour and teaspoon of salt into a bowl. Cut in half the shortening until the mixture resembles fine meal. Cut in the remaining shortening until the size of small peas. Stir in enough of the cold water with a fork to bind the crumbs together. Dough will ball and follow fork around the bowl.

Turn dough out onto a floured board and roll out half to fit a 9-inch pie plate. Roll out second half of dough for top crust.

In a large, heavy skillet, place the ground round, ground pork, and all remaining ingredients except the water and butter. Mix well, then blend in the water. Simmer gently for thirty minutes, stirring occasionally. Most of the moisture will be absorbed. If excess fat rises to the top, skim it off.

If the meat is very lean, it may need to have a tablespoon or two of butter or shortening added as a binder. Meat should pack rather firmly together, or the pie will be crumbly when served.

Pack the meat into the pie crust in the pie plate. Cut vents in the top crust and lay over the filling. Trim and flute the edge of the crust. Bake for thirty-five minutes, or until crust is nicely browned. Can also be served cold. Serves six.