DIRECTIONS

1. PREPARE pie crust dough according to recipe directions. Chill 30 minutes.
2. COOK beef, pork, onion and garlic in large skillet over medium-high heat 5 minutes or until meat in no longer pink. Stir in salt, cinnamon, cloves and allspice until blended. Stir in broth. Simmer over medium-low heat 10 minutes, stirring occasionally. Remove from heat. Stir in cracker crumbs until blended.
3. HEAT oven to 400°F. Roll larger ball of dough on lightly floured work surface into a 13-inch circle. Place in 9-inch pie plate for bottom crust. Fill pie crust with meat filling. Roll out remaining dough. Place dough carefully on top of filled pie. Trim edges of dough leaving a ³/₄-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute, as desired. Cut several ¹/₂-inch slits in top crust to vent steam.
4. BAKE 38 to 42 minutes or until crust is golden brown. Let stand 15 minutes before serving.