Mile-High Bologna Pie

Name: Mile-High Bologna Pie
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 serving(s)
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; 1/4 cup water; 1 cup peas, frozen; 1/2 teaspoon salt; 1/4 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; 1/4 cup ketchup, for serving

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Recipe by mightyro_cooking4u

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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READY IN: 1hr 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₄

cup water
1

cup peas, frozen
¹⁄₂

teaspoon salt
¹⁄₄

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
¹⁄₄

cup ketchup, for serving

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.