After all the trouble I have even making a perfectly smooth and hole-free pie crust (see my woes here), if I am going to make a pie, I am going to MAKE a PIE. One of the greatest food crimes committable is an under-filled crust. I mean that. Go ahead, cook your eggs to quickly and burn your vegetables (a little charring never REALLY hurt anyone), but DO NOT neglect your pie filling. So here, my friends, is a recipe with enough filling to satisfy even the deepest of deep dish pie pans. What's that you say? Your pie pan is only a normal depth? Well how about I answer your question with another question, how many people do you see complaining about an extra full pie?