I actually used this for the bean mixture in the Seven Layer Dip I recipe instead of the refried for a nice vegetarian/kosher (and healthier) seven layer dip. I did change things up: I use pinto beans, which I prefer over black beans. I also cut the bell pepper and instead of cayenne pepper, I added an extra teaspoon of chili powder. Lastly, I substituted chopped, fresh cilantro for the cornmeal...amount to your taste. I highly recommend the latter if available, it gives it an authentic flavor!

Most important tip: Use arrowroot instead of the flour for a beautiful filling! This is an excellent pie. However like others, I changed it up a bit. I couldn't find either 10 or 20oz cans and used 2 14.5oz cans of sour cherries and was glad I did. I was perhaps using a slightly deeper dish than others had, but I wanted a pie bursting with cherries. I did NOT cut the sugar. I think some of the other reviewers were using pie filling cherries. You need to use cans of SOUR cherries. They will be labeled as such. The first time I made this I used the flour to thicken, but it made the filling look pink. Next time I used 2 1/2 T of Arrowroot instead and it came out a beautiful, clear red color. You won't need to use the red food coloring. Arrowroot is a more expensive, but you use less and it's worth it! And as others have said, brush with egg WHITE, not yolk. (To save time, I used a ready-made Pillsbury crust.)