Place everything but the pie crust in a heavy saucepan. Bring to a boil; reduce heat and simmer for at least 2 hours. Add water if it gets too dry. Preheat oven to 425 degrees. Pour into a 9-inch pie pan lined with half of the crust. Cover with remaining pastry. Make small slits for steam to escape. Bake until crust is golden brown. Yields 4 servings.
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