Ingredients

serves 6. serving size: 1 slice. (Slice the pie into 6 pieces.)

　　1 pound lean ground pork

　　1/4 teaspoon ground nutmeg

　　1/8 teaspoon ground mace

　　2 teaspoons cornstarch

　　1 teaspoon salt

　　1/2 teaspoon pepper

　　2 frozen 8-inch piecrusts, defrosted

　　1 egg

　　

Step 1

Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon. Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly cooked, remove from the heat and set aside to cool.

　　

Step 2

Preheat the oven to 425°F.

　　

Step 3

Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.

　　

Step 4

Mix the egg and 1/2 cup water in a cup. Brush the egg wash over the pastry.

　　

Step 5

Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.

　　

Step 6

Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.

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