A deep-dish pie is the perfect pièce de résistance when a regular pie just won’t do. Follow this recipe using a variety of different fruits for an absolutely stunning dessert: Use 1 ½ recipes of any of the fruit fillings in this chapter with the exception of uncooked apple pie filling. Please read About Crusts Baked with Fillings.

Have ready a 9-inch deep-dish pie pan or a 9-inch springform pan. Prepare:

Divide the dough in half, and divide one of those halves in half again. Shape the two smaller pieces of dough into disks, wrap tightly, and refrigerate. Dust a work surface with flour and roll out the large piece of dough into a large round ¼ to ⅓ inch thick. Transfer the dough to the pie pan or springform pan, pressing it into the corners and up the sides. Fold any overhanging dough back and tuck it under to make a thick edge that sits just on top of the pan rim. Chill the dough while you prepare the filling and top crust.

Toss together in a large bowl:

Roll out one of the smaller pieces of dough into a round ¼ to ⅓ inch thick (save the other small piece for decorative accents on the top crust, or store it in the freezer for future use). Pour the filling into the bottom crust. Place the dough round over the filling and fold the overhanging edge under the bottom crust. Flute or crimp the rim, and cut steam vents in the top crust. Freeze the pie for 20 minutes. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Brush the top crust with:

Sprinkle with:

Place the pie on a baking sheet and bake until golden brown and the filling is thick and bubbles up through the crust vents, about 1 hour 20 minutes. Let cool completely on a rack before slicing, 4 hours.