Dutch Oven Hearty Beef Pie

Crust:
2 1/4 cups flour
3/4 cup yellow corn meal
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
2 eggs
3-4 Tbsp water

Filling:
1 1/2 pounds stew meat
1/2 pound bacon
1 onion, diced
1/2 pound carrots, sliced
1 pound peas
5 medium potatoes
3 stalks celery
2 cubes beef bullion
1 cup water
1/3 cup soy sauce
2 Tbsp worcestershire sauce
2-3 dashes Tabasco sauce
cornstarch to thicken
Mix flour, cornmeal and salt together.  Cut in butter.  Beat eggs with 3 Tbsp water.  Stir into flour mixture until dough holds together.  Shape about 2/3 mixture into flattened ball, wrap and refrigerate 30 minutes.  Do the same with the other 1/3 of  dough. 

For filling fry bacon, add meat and onions and brown well.  Add remaining ingredients except cornstarch.  Simmer until vegetables are tender.  Thicken with corn starch.

When dough is ready pat the larger ball into the dutch oven covering the bottom and coming up the sides of the dutch oven.  Cover with filling.  Add top crust, making several vent holes.  Pinch sides together and brush with egg.  Bake pie until crust is golden brown, 35-40 minutes.