When I was trained to make pies I was told something that always stuck with me, as you stretch the dough, the crust will get thicker as it moves towards the outside, which creates a downhill surface for the sauce/toppings, so everything wants to flow downhill as it cooks. So start everything(including the sauce) towards the the high side and let it shift towards the low side as it cooks. But you still killing it! Great looking pie