Mile-high Bologna Pie

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 adjust an oven rack to the middle position.
• 2 preheat oven to 425 degrees fahrenheit.
• 3 heat 1 tablespoon oil in a large nonstick skillet until shimmering.
• 4 working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
• 5 transfer to a large plate.
• 6 heat the remaining 1 tablespoon oil in the now-empty skillet until shimmering.
• 7 cook the onion until softened, about 3 minutes.
• 8 add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
• 9 add the garlic and cook until fragrant, about 30 seconds.
• 10 stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
• 11 stir in the peas and season to taste with salt and pepper.
• 12 let the vegetables cool until just warm, about 30 minutes.
• 13 spoon the vegetables into the pie shell.
• 14 arrange the bologna over the top of the vegetables.
• 15 top with the remaining chilled circle of dough and crimp the edges as desired.
• 16 cut four 2-inch slits in the top of the dough; brush top with beaten egg.
• 17 bake until the crust is golden brown, about 30 minutes.
• 18 let cool for 5 minutes.
• 19 serve, drizzling ketchup over the top.