Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) 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
Preparation
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.
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.
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.
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.
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.
