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1
Preheat Oven to 425 degrees.
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2
Fry the bacon until it is crisp and break it into pieces.
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3
Put 1/2 cup of the bacon drippings in freezer and chill until firm.
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4
Brown the ground beef in a large skillet until it is brown.
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5
Drain off any grease.
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6
Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
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7
Allow meat mixture to cool while you prepare the pie crust.
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8
PIE CRUST:
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9
Combine the flour and cornmeal.
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10
Cut in the bacon drippings or shortening until the mixture is the size of small peas.
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11
Add the ice water a little at a time while stirring with a fork until the dough holds together.
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12
Roll into a ball and flatten to 1/2 inch.
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13
Roll out on a floured surface and place in a 9 inch pie plate.
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14
Flute the edge.
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15
Pour the meat mixture into the prepared pie crust.
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16
Bake in a 425 degree oven for 25 minutes.
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17
While pie is baking, prepare topping.
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18
TOPPING:
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19
Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
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20
Spread on the pie.
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21
Top with crumbled bacon and sliced olives.
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22
Put back in oven for 5 minutes or until the cheese melts.
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23
Remove from the oven and let it stand for 10 minutes before serving.
