My grandmother's version was usually a side dish at Thanksgiving. My great-grandparents, (her mother and father) who built a house on Crafts Avenue in West Lebanon that is still in the family,were both born in Maine of French Canadian parents (is Canuck socially acceptable?). I have a recipe card in my grandmother's handwriting which reads: Pork Pie - "Tout-Caire" "Put 2 pounds of lean cooked pork, 1 large onion, and 3 large crackers through food chopper. Add one teaspoon cinnamon and salt to taste. Use biscuit dough as for a 2 crust pie." That's it! Traditionally it was served with pork gravy. We still enjoy it and my in their 50s children do too. Not sure about the grandchildren!

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