Thanks Mark. The dough was made just a couple of hours prior to baking - hence it didn't have time to truly develop - the texture was a bit too dense. Also, I make more dough than I need then cut off the right amount for the size (and style) of pie I intend to make - as you can see in this case, the dough was not stretched thin enough.
Having said all that though, there were no complaints from the audience and the second pie was really scrumptious - the little bit of red onion and red pepper really kicked it up.
Here are pics of the pies prior to baking: