Pork Picadillo Pie

by Cassandra

Information

Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 lb boneless pork loin, cut into 1/2-inch cubes
1/2 cup chopped onion (1 medium)
1 can (14.5 oz) diced tomatoes, undrained
1 box (9 oz) Green Giant® Niblets® frozen whole kernel corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 cup chili sauce
1/4 cup sliced pimiento-stuffed green olives
1/4 cup raisins
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons milk
1 tablespoon cornmeal

Directions

1.) Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9 1/2- or 10-inch deep-dish glass pie plate.

2.) Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink.

3.) Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes.

4.) Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in second crust; place crust over pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.

5.) Bake 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving.