In a large pot, simmer meat, water, onion and spices for 30 minutes until meat is no longer pink. Empty the package of soda crackers into a large re-sealable bag and crush them small with a rolling pin or rubber mallet. 

Add the crushed soda crackers to the meat mixture in thirds, stirring well in between each addition. 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 crushed 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 frozen unbaked and baked fresh when needed.