Mile-High Bologna Pie

"From America's Best Lost Recipes, cookbook. If you like bologna, then this is the pie for you. We could find no precedent for this particular recipe and had to rely on Barbara to give us a few clues as to its origin: "As a young homemaker on a tight budget, I became very inventive when it came to stretching a pound of meat to feed my family. This recipe was a spin-off of the Michigan Pasty, a ground beef, potato, and onion combination wrapped in pie crust. My first version did not include a crust. I cooked the ingredients in an electric fry pan and served it from the pan. Some time later, I decided to change its presentation and piled the browned and partially cooked ingredients into a pie plate, added a top crust, and baked it. My creation became Mile High Bologna Pie. When my daughter-in-law asked me how to make this dish, I knew my son, who is fussy about his food, really liked it." Barnara Estabrook-Rhinelander,Wisconsin"
 
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photo by -Mary- photo by -Mary-
photo by -Mary-
photo by -Mary- photo by -Mary-
Ready In:
1hr 45mins
Ingredients:
13
Serves:
8
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ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 lb bologna, deli, peeled and cut into 1/2-inch thick rounds
  • 1 onion, small, halved and sliced thin
  • 2 potatoes, large russet, peeled, halved lengthwise, and sliced thin
  • 2 carrots, peeled and sliced thin
  • 2 garlic cloves, minced
  • 14 cup water
  • 1 cup peas, frozen
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 pie crust, double-crust, bottom crust fit into a 9-inch pie plate, top crust rolled into a 12-inch circle and r
  • 1 egg, large, beaten, for brushing the top of the pie
  • 14 cup ketchup, for serving
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directions

  • Adjust an oven rack to the middle position.
  • Preheat oven to 425 degrees Fahrenheit.
  • Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
  • Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
  • Transfer to a large plate.
  • Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
  • Cook the onion until softened, about 3 minutes.
  • Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
  • Stir in the peas and season to taste with salt and pepper.
  • Let the vegetables cool until just warm, about 30 minutes.
  • Spoon the vegetables into the pie shell.
  • Arrange the bologna over the top of the vegetables.
  • Top with the remaining chilled circle of dough and crimp the edges as desired.
  • Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
  • Bake until the crust is golden brown, about 30 minutes.
  • Let cool for 5 minutes.
  • Serve, drizzling ketchup over the top.

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Reviews

  1. I made this for my dad as a nostalgia meal for his birthday, and he loved it. I only had the regular sliced bologna, but he said it was really good. This is really more like a pot pie with bologna in place of more traditional meats. I tried it, and got that pot pie vibe from it. I did get fancy and make a lattice crust (gift, right?), but other than that I stayed true to the recipe. Not sure I'd make this again, but it was fun to try, and like I said... Dad really enjoyed it.
     
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<P>/&gt;<IMG border=0 alt=zwani.com myspace graphic comments src=http://images.zwani.com/graphics/welcome/images/welcome194.gif mce_src=http://images.zwani.com/graphics/welcome/images/welcome194.gif><A href=http://www.zwani.com/graphics/welcome/ target=_blank mce_href=http://www.zwani.com/graphics/welcome/> <BR></A><A href=http://www.webfetti.com/download.jhtml?partner=ZKzeb791_ZNxmk762SDUS&amp;utm_campaign=wf_layouteditor&amp;utm_source=UG424990&amp;utm_medium=wf_myspace mce_href=http://www.webfetti.com/download.jhtml?partner=ZKzeb791_ZNxmk762SDUS&amp;utm_campaign=wf_layouteditor&amp;utm_source=UG424990&amp;utm_medium=wf_myspace><IMG class=button_size alt= src=http://t.webfetti.com/images/nocache/tr/wf/test/rdb/01/cl/my/UG424990.gif mce_src=http://t.webfetti.com/images/nocache/tr/wf/test/rdb/01/cl/my/UG424990.gif></A> <BR><BR>Hello, thank you for taking the time out of your busy schedule to stop by my home. I am a retired school teacher and live in Hemingway, South Carolina, which is about 40 miles from Myrtle Beach, South Carolina. I taught Family and Consumer Sciences(formerly,Home Economics). I now work at the Boys &amp; Girls Club of America here in my hometown. I also am a substitute teacher. Once a teacher, always a teacher. <BR><BR>I enjoy cooking, especially for friends and family. I even prepare meals for my co-workers and take to work. They really enjoy them. Some foods I prepare, they have never had. My biggest meal of the year is at Christmas. Since I am not married and no children, my mother (since my father passed in 2003) and brother and his family comes for Christmas dinner. He has 8 children (whom are all grown up) and 7 grandchildren. 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