CRUST:

1 2/3 c. all-purpose flour
1/3 c. yellow corn meal
2 tbsp. toasted wheat germ
1 tsp. salt
1/3 c. Cheddar cheese, shredded fine
3/4 c. shortening
5 to 7 tbsp. cold water

FILLING:

1 lb. lean boneless beef chuck, cut into 1/4 to 1/2 inch chunks
1 tbsp. shortening
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1/2 c. water
1/3 c. tomato paste
2 tsp. sugar
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp. crushed red pepper (optional)
1 (8 1/2 oz.) can whole kernel corn, drained
1 (4 oz.) can sliced mushrooms, drained
1/3 c. black olives, sliced

GLAZE:

1 egg, beaten
1/4 tsp. salt

TOPPING:

1/3 c. Cheddar cheese, shredded

Heat oven to 425 degrees.

For Crust: Combine flour, corn meal, wheat germ, and salt in bowl. Cut in cheese and shortening with pastry blender (or 2 knives) until all flour is just blended in to form pea-sized chunks.

Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball. Divide dough into two parts. Press between hands to form two 5 to 6 inch "pancakes".

Flour rolling surface and pin lightly. Roll dough for bottom crust into circle. Trim 1 inch larger than upside-down 9 inch pie plate. Loosen dough carefully. Fold into quarters. Unfold. Press into pie plate. Trim edge even with pie plate.

For Filling: Brown beef in shortening in large skillet. Remove beef with slotted spoon. Cook green pepper and onion in drippings until tender. Add beef, undrained tomatoes, water, tomato paste, sugar, chili powder, cumin, salt, red pepper (if used), corn, and mushrooms. Cover. Heat to boiling. Reduce heat. Simmer 30 minutes, stirring occasionally. Remove from heat. Stir in olives. Spoon hot filling into unbaked pie shell.

Roll top crust the same as bottom. Lift onto filled pan. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or designs in top crust or prick with fork for escape of steam.

For Glaze: Combine egg and salt. Brush lightly over top crust.

Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown.

For Topping: Sprinkle with cheese. Serve hot or warm. Makes one (9 inch) pie.

Note: Use plain stewed tomatoes if Mexican style is not available. Increase green pepper and onion to 2/3 cup each. Add 1 tablespoon diced jalapeno pepper and 1/4 teaspoon garlic powder.