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Cheesy Sausage Pie

Cheesy Sausage Pie
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Here's a hearty old-fashioned meat pie made easy with refrigerated pie crust.

Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings
Pillsbury Bake-Off
Elizabeth Caulfield Felt
Stevens Point, WI
Bake-Off® Contest 41, 2004
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INGREDIENTS
1lb bulk pork sausage
1medium onion, chopped (1/2 cup)
1tablespoon minced garlic
1/3cup Muir Glen® organic tomato paste (from 6-oz can)
1cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from two 14.5-oz cans)
1can (2.25 oz) sliced ripe olives, drained
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1.Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2.Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3.Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.
High Altitude (3500-6500 ft): Prebake crust at 375°F 8 minutes. After filling partially baked crust, bake pie 40 to 50 minutes. Sprinkle cheese over top; bake about 5 minutes longer.
High Altitude (3500-6500 ft):

Prebake crust at 375°F 8 minutes. After filling partially baked crust, bake pie 40 to 50 minutes. Sprinkle cheese over top; bake about 5 minutes longer.

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