I stopped into a local produce stand, and there was a box of soft stone fruit seconds (awaft with fruit flies) for five bucks. I snagged it. The pie has peaches, but also apricots, nectarines, three varieties of plums.
New Zealand grocery stores don’t stock Crisco, and I’ve been disheartened with oil crusts as well as my last attempt (4 years ago!) at a butter crust. This time I followed a recipe, including the recommendation to use ice water and refrigerate the crust before rolling it out. Voila! It tasted as good as it looked.
And yes, we’ve been eating it for breakfast.
Give It A Burl 
I’ve been making a sourdough crust and substitutes 1/2 coconut oil and 1/2 butter for the Cisco. Also started using vodka in place of water. It;s pretty good. If you have sourdough we can send you recipe and you can adjust as you want
Vodka sounds like an interesting addition, that must evaporate even faster than water in the oven, catapulting the layers of dough into impressive flakiness!
But inquiring minds want to know many varieties of fruit flies were included?
Undisclosed number and variety of fruit flies….which the human digestive tract handles impeccably!
I miss your pies and game nights, Molly! That pie looked amazing!