2 1/2 c. cold water
1/2 tsp. cumin
1/4 tsp. garlic powder
1 1/4 c. yellow cornmeal

Combine all ingredients in saucepan over medium heat. Cook until thick and stiff (approximately 10 minutes), stirring frequently. Set aside 3/4 cup. Line side and bottom of buttered 1 1/2 quart casserole with rest of mixture.

PIE FILLING:

1 3/4 c. (16 oz. can) refried beans
1/2 c. chopped green pepper
1/2 c. (2 1/4 oz. can) drained, sliced olives
1/2 c. (2 1/4 oz. can) chopped green chilies
1 c. creamed corn
1/2 c. shredded cheese

Combine all ingredients (except cheese) in saucepan over medium heat, until heated through. Pour into casserole. Top with rounded tablespoons of remaining crust. Sprinkle with cheese. Bake 25 minutes in 350 degree oven. Serves 5.