I have innovated on my usual strawberry pie. I replaced the vanilla cream with lemon cheesecake and tried buckwheat flour for the dough.

cross-posted from: https://jlai.lu/post/20013110

Also added some Japanese Delaware grapes for additional fruitiness. It's never fruity enough.

Lemon cheesecake goes great, that's a keeper.

The buckwheat crust remained soft, despite quite a long pre-baking. Some people like soft crust, but I like mine crumbly, I will go back to wheat.