Phil S. Bury's Mexicali Meat Pie

This was requested in the "Request a Recipe" forum. I did not have such a recipe, so I telephoned Mr. Bury and asked him if he had one. He said, "Yes, I do. In fact, I have one that I entered in my own Bake-Off Contest." What a stroke of luck!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 Pie

Ingredients

• 1  unbaked pastry shell (8-inch or 9-inch)

• Filling

• 1  egg
• 1  lb lean ground beef
• 1 (7 ounce) can  mexicorn, drained
• 1⁄2 cup  soda cracker crumbs
• 1⁄2 cup  sweet chili sauce
• 2  tablespoons  sweet bell  chili pepper flakes
• 1  tablespoon  minced onion
• 1⁄2 teaspoon oregano
•  cumin, to taste,optional
• 4  stuffed green olives, sliced
• 6  slices crisp bacon, if desired

• Topping

• 1  egg, slightly beaten
• 2  tablespoons milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon mustard powder
• 1⁄2 teaspoon Worcestershire sauce
• 1  cup cheddar cheese, shredded

Directions

1. ---To Make The Filling---.
2. Beat the egg slightly in a mixing bowl.
3. Add the ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion, oregano, and cumin; mix well.
4. Press the meat mixture firmly into a pastry-lined pie pan.
5. Bake at 425°F for 20-25 minutes.
6. ---To Make The Topping---.
7. While the filling is baking, mix the topping ingredients.
8. When the filling is baked, spread the mixture on top of the baked filling; top with sliced olives and crumbled bacon, if desired.
9. Bake for an additional 5 minutes or until cheese melts.
10. Let the pie stand for about 10 minutes before slicing into wedges and serving.