In a large pot, simmer the meat, water, onion and spices uncovered for 30 minutes, stirring occasionally, until the meat is no longer pink and most of the liquid has evaporated. Pulverize the soda crackers into fine crumbs in a food processor.

Add soda crackers to the meat mixture and stir well. The meat mixture should be thick enough now that you can create a valley in the middle and it will hold its shape. If the mixture is still soupy, add additional soda crackers until thick. Taste and adjust for salt and spices as needed. Note that the spices will be stronger when the pie is re-heated. Let the meat mixture cool, then completely chill in the fridge before continuing.

Follow instructions for the double pie crust above. The pie can be baked immediately or it can be frozen unbaked and baked from frozen when needed.