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

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.