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Pork Picadillo Pie
Serving Size : 6

15 ounces refrigerated pie crusts (2 per Pkg.)
1 pound boneless pork loin, cut into 1/2" cubes
1/2 cup onion, chopped
14 1/2 ounces canned tomatoes, diced
9 ounces corn
4 1/2 ounces canned green chiles, chopped
1/2 cup chili sauce
1/4 cup pimento-stuffed green olives, sliced
1/4 cup raisins
1/2 teaspoon cumin
1/4 teaspoon salt
2 teaspoons milk
1 Tbsp cornmeal

Heat oven to 425 degrees F. Prepare pie crust as directed on
package for two-crust pie using 9 1/2 or 10 -inch deep glass pie
pan.

Spray large nonstick skillet with nonstick cooking spray. Heat
over medium-high heat until hot. Add pork and onion; cook 3 to 5
minutes, or until pork is no longer pink, stirring occasionally.

Add tomatoes, corn, green chiles, chili sauce, olives, raisins,
cumin, and salt.

Bring to a boil. Reduce heat to medium; simmer 5 minutes or until
slightly thickened, stirring occasionally. If mixture seems too
thin, add about a tablespoon of finely ground cornmeal, stirring
well. Remove from heat; cool 5 minutes.

Spoon mixture into crust lined pan. Cut 4 wide slits or small
designs in the top crust; place over mixture. Flute edges. Brush
crust with milk; sprinkle with cornmeal.

Bake at 425 degrees for 25 to 35 minutes or until deep golden brown.
Cover edge of crust with strips of foil after 10 to 15 minutes of
baking to prevent excessive browning. Let stand 5 to 10 minutes
before serving to give the filling a chance to solidify.

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