Pork Picadilio Pie

To decorate the top crust of this savory pork picadilio pie, use small cookie or canape cutters to cut little shapes in the crust. Brush the cutouts with a little water or milk, and press them lightly but securely to the top crust. An ancient spice, cumin is the tiny dried fruit of a plant in the parsley family. Also called comino, cumin is very aromatic and has a pungent nutty flavor.




PREP TIME: 30 MINUTES
START TO FINISH: 1 HOUR 15 MINUTES
6 SERVINGS

INGREDIENTS
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
1 lb boneless pork loin, cut into ½-inch cubes
½ 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
½ cup chili sauce
¼ cup sliced pimento-stuffed green olives
¼ cup raisins
½ teaspoon ground cumin
¼ teaspoon salt
2 teaspoons milk
1 tablespoon cornmeal

PREPARATION
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9½- 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.

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