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Farm Fresh Vegetable Pie

Submitted by Stephanie Hall, of Corley Mill Farm in Lexington, S.C.

Stephanie has her hands full with a farm containing equine, pot-bellied pigs, 50 alpaca, and a garden where she grows her family's own vegetables, herbs, and grapes.

Her family also manages to run a business. "We own a catering business that we have had for more than 15 years and … everyone loves this pie."


  • 1 lb. fresh mushrooms, sliced
  • 1 onion, sliced
  • 2 zucchini or yellow squash, sliced
  • 1 green pepper, sliced
  • 3 or 4 Tbsp. butter
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • Dash garlic salt
  • 1 cup mayonnaise
  • 1 cup mozzarella cheese, grated
  • 1 tomato, sliced
  • 1 10-inch pie shell, baked at 325 degrees for 20 minutes


Preheat oven to 325 degrees. Saute vegetables in butter until crisp, but not soft. Drain well and add salt, black pepper, and garlic salt. Set aside. Combine mayonnaise and mozzarella cheese. Set mixture aside. Place tomato slices in bottom of pie shell. Add vegetables. Spread mayonnaise-cheese mixture over vegetables. Bake uncovered at 325 degrees for 45 minutes to 1 hour.

Serves 6.