The pie. Oh goodness, it was fantastic. First, I roasted zucchini, crookneck squash, carrots, green beans and golden beets in soy sauce, rosemary, basil and a splash of balsamic vinegar on 425 for about 25 minutes. While that was cooking I whipped up a corn bread batter to go on top and a sauce to mix with the vegetables. For the sauce I melted two heaping tablespoons of soy butter, about a tablespoon of white flour, a few tablespoons of rice milk (added gradually), a few dashes of black pepper and basil, mixed on a low temp until it became fairly thick. Once the vegetables were tender enough, I put them in the pie shell with the sauce and then evenly spread the corn bread batter on top with a sprinkle of paprika. I cooked the pie on 400 for about 20 minutes. I think because the batter mixed with the sauce it stayed a little doughy in the middle, yet still tasted really good and didn't have a displeasing texture at all. It's possible that if I cooked the pie on a slightly lower temp for a longer time, the entire batter would have baked all the way through. I mostly don't think that's necessary.