Savory Pie is a beef recipe pie consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, which dates back to medieval times. Pie once offered cooks a practical way to bake and store all kinds of perishable ingredients. Meat, game, fish, fruits, vegetables, grains, and spices, along with more familiar fillings like berries, nuts, and custards, were mixed and matched in piecrusts that could be more than an inch thick.  Small, folded-over hand pies were given to travelers and field laborers, who kept them stashed safely in their pockets or rucksacks until mealtime—a messy-sounding practice, until you realize that the crusts were probably more like papier-mâché shells than the flaky delicacies we admire today.

1 lbs ground Beef
1 Cup Red Wine or Apple Cider
1 Cup water
1 Egg, beaten
Breadcrumbs (Optional)
3 Tbsp Savory pie spice mix
1 Onion (optional)
Mushrooms (optional)
Almonds (optional)
2 pie crusts top and bottom (9 inch)

Savory Pie Spices:
2 tsp Blk Pepper
1 tsp Nutmeg
1 tsp Sea Salt
1 tsp Ginger
1 tsp Allspice
½ tsp Cinnamon
½ tsp Clove
½ tsp Sage
½ tsp Rosemary

Brown the beef, onions, and mushrooms.  Add the wine and enough water to keep the mixture moist. Remove from heat and mix in egg, spices, breadcrumbs (to thicken)  and almonds.  Place in a pie crust and cover with second crust.  Make slits to vent and bake at 350 for 1 hour.  or make six small pies and bake 30 min.
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