I really did. I tried to make a rustic crust by using oil instead of butter, but it just didn't fly. In fact, when I tried a bit of the crust before rolling it out, it tasted horrible. John nearly took a photo of the face I made because it was just awful, but I stopped him in time.
Regardless, I did end up making the pie with Elise's all-butter crust that I alter with agave nectar for the sugar. I really did want to make it vegan and cut the saturated fat, but it was not to be.
The original recipe is for "Rustic Raspberry Pie," from the King Arthur Whole Grain Baking book that I love so. I used a combination of frozen peaches for the fruit, used a fraction of the sweetener (agave nectar, of course) and opted for the full 6 tablespoons of cornstarch to prevent any pie oozing when slicing.
Here's a short movie I made of the experience. Please forgive me for opting for the butter crust. It just wasn't worth carrying on with the awful crust. I will try to make the oaty one another day.