More pie please.
That’s what I said after my second helping. Gulp. Then I got a grip. It would have been completely possible to eat this entire pie myself and had it not been for the inevitable guilt that would be sure to follow (not to mention what my husband would say…’what, you ate the whole pie!’), I probably would have. I adapted this from a Chatelaine rhubarb custard pie recipe and had planned to use peaches instead of pears, but found them an unappealing brown upon slicing them open. Why can’t I find some good peaches? What really makes this pie is the crust. I know. I know. You’re thinking, ‘who cares about the crust?’. You do. And after you try Donna Hay’s vanilla pie pastry you will never use another.