Aunt Alice's Meat Pie

                    (Tourtiere d'Alice)

About 8 Saltine type crackers, crushed
1/2 lb ground beef
1/2 lb ground pork
1/2 an onion, thinly sliced
Small pinch (1/4 tsp?) Bell's seasoning, more or less to taste
Salt & pepper to taste
Pastry for double-crust pie (9 or 12 inch)
Beat 1 egg white with 1 tbs water (Opt)

In a skillet, heat oil over medium heat.
Saute onion until tender. Remove and set aside.
Brown beef and pork together, drain and reserve some.
Combine onion, meat, Bell's seasoning, and salt/pepper in a bowl.
Gently combine meat mixture with crushed crackers to bind it together.
If too dry add some of the reserved liquid
Line pie plate with pastry, fill with meat/cracker mixture.
Top with crust, seal edges. Makes slits in top crust to vent.
Brush with some beaten egg to get a golden crust (Opt).
Wrap aluminum foil around the edges to keep them from getting burnt.
 (Opt)
Bake at 350 degrees for 35 to 40 minutes or until the crust is golden
brown.
Remove the foil for the final 15 minutes of baking to brown the edges.
Yield 6 to 8 servings depending on the pie size.

This recipe from RobRoy's Aunt Alice. God Love Her.