Here in Maine, one can go into the supermarkets and purchase all manner of savory pies, from the relatively-plebeian chicken through turkey, beef, salmon, local haddock, local scallops, local small shrimp, and on to the noble lobster.

Pretty much they all follow the pattern described above - a double crust filled with a dry-ish stew of the meat, potatoes, and whatever veg seem to fit.

And, then, there's the French-Canadian pork pie, all ground pork, potatoes and sage. The recipes for that are generally closely-guarded family secrets.

fiery, dependable, occasionally transcendent