My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 29, 2012

Mile High Bologna Pie

I just love saying the name of this dish. Originally this was a frugal dish devised to stretch a tight food budget, and did not have a crust. Some of you will like only adding a top crust. However I like the double crust. Do what you like. The trick is searing the bologna first, which gives it a heartier flavor, much like kielbasa sausage. To be honest I pay less per pound for boneless chicken breast, pork loin, or ground beef than deli bologna. So much for frugal!

Serves 6-8
print recipe

2 tablespoons vegetable oil
1 pound deli bologna, cut into 1/2-inch thick rounds
1 small onion, halved and sliced thin
2 large russet potatoes, peeled, halved length-wise, and sliced thin
2 carrots, peeled and sliced thin
2 garlic cloves, minced
1/4 cup water
1 cup frozen peas
Salt and pepper
1 recipe for a 9-inch double pie crust, homemade or store bought
1 large egg, beaten for brushing the top of the pie
Ketchup or homemade chili sauce for serving

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. 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 bother sides. About 6 minutes. Transfer to a large plate. Heat remaining 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.

2. Spoon the vegetables into the pie shell. Arrange the bologna over the top of the vegetables. Top with remaining chilled circle of dough and crimp the edges. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is golden brown, about 30 minutes. Let cool for at least 5 minute. Serve, drizzling ketchup or chili sauce of the top.


  1. how do you get the bologna away from the pups? there is a cafe here that makes fried bologna sandwiches topped with a dill sauce. i love them!

  2. The pups only eat the good all-beef bologna. I use the cheap stuff for this. haha

  3. well thats a new one, ha! Never have I heard of this but my husband , at this moment is frying balinga, he loved toasted fried balonga sand wiches for breakfast!I'll run this by him!!

  4. What an interesting and creative blog you have here. Your recipes have a very southern twist to them and sound delightfully unique. I think I'm going to try the pesto bread very soon. I enjoyed reading your profile, how true. I am your newest follower. Please accept my warm and humble invitation to visit and hopefully to follow my blog, too. Connie :)

  5. This is a really tasty pot pie. I once made a "ham" salad using ring bologna and everyone thought I used a baked ham! xo


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