Double-Crust Meat Pie Double-Crust Meat Pie Photo by Cynthia LeJeune NoblesLinda Cannon's Double-Crust Meat Pie is delicious on its own, but can be changed by adding additional vegetables or Mexican seasonings. Linda Cannon Jan. 30, 2013 Comments Advocate-tested recipe Double-Crust Meat Pie Makes 6 servings. Recipe is by Linda Cannon, of Pearl River. 2 lbs. lean ground beef 1 cup chopped yellow onion 1 cup chopped bell pepper 2 stalks chopped celery ¼ cup chopped green onions 1 tsp. Zatarain’s Creole Seasoning 1 tsp. garlic salt ½ tsp. black pepper 2 (9-inch) pie crusts, ready made or homemade 2 cups shredded cheddar Jack cheese 1. Preheat oven to 400 degrees. Brown beef in a large skillet. Add onion, bell pepper, celery, green onions, Creole seasoning, garlic salt and pepper. Simmer 10 minutes. Adjust seasoning. Drain off any accumulated fat. 2. Lay one pie crust on the bottom of a 9-inch deep-dish pie plate. Stretch sides upward so they overlap the top of the pie plate. Add half of the cooked meat/vegetable mixture. Spread 1 cup of the shredded cheese on top. 3. Add remainder of the cooked meat/vegetables. Sprinkle with remaining cup of cheese. Lay remaining pie crust on top and seal edges together. With a sharp knife, slice a few vents in pie top. 4. Bake 30 to 35 minutes or until crust is brown.