Mile-High Bologna Pie

READY IN: 1hr 45mins


  • 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


  • 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.