Preheat oven to 425 F

In a large pan, melt butter. Add onion, peppers, and celery, cook until veggies start to soften. Add garlic, meats, and seasonings, continue cooking until meat is browned. For a finer texture filling (as pictured), I transferred the mixture to my food processor and blitzed it a few times, but this is optional.

Whisk together broth and corn starch until smooth. Add to pan, bring to a boil. Allow to cook until liquid becomes quite thick. Remove from heat, season with salt and pepper to taste.

Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan* – carefully working it into the corners. Fill pie pan with alligator filling, spreading it into the bottom edge and mounding it in the center.

Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in the top. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire top of pie.

Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze. Cut thin strips of aluminum foil, gently wrap over the outside edge of the crust to protect it from burning.

Bake for 30 minutes, remove foil, and continue baking for another 10 minutes, or until crust is golden brown. Serve hot!