Pork Picadillo Pie

 

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

• 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.