1 large onion, minced
2 cloves garlic, minced
2 cups breadcrumbs (fresh is best)
3/4 cup water or vegetable broth
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves or allspice
3/4 tsp. cinnamon
1 recipe pastry for a 9 inch double crust pie

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5-10 minutes. Add enough breadcrumbs to absorb all the liquid. Let cool slightly.
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. 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.