Apple-Quince Pie & Veggie Pot Pie

I made one big batch of pie crust, and two pies this weekend. For the crust, I just veganized the "Flaky Pie Dough" from "The Joy of Cooking."

This pie is an apple-quince pie. It came together super quickly, because I used one big jar of the canned apple pie filling that I made last year during the peak of apple season for the filling. Then I added in some of the preserved spiced quince that I made earlier this fall. What a lovely combo. We brought this pie to dinner at some friends' house... a perfect autumny dessert.

Today I made a veggie pot pie. I was inspired by this tantalizing post. This is my first attempt at a veggie pot pie. I diced up an onion and cooked it slowly in 1 Tbsp olive oil on low heat, while I chopped up my other veggies: 4 small carrots, 5 yukon gold potatoes, 3 celery stalks, 3/4 lb mushrooms (sliced), frozen peas and corn, diced seitan, and sliced up chard & beet greens. Tossed all the other veggies in once the onions were nicely caramelized, and cooked up the veggies. Next time, I might add the mushrooms, carrots and celery first for a little while. It was a bit too much filling, so I have some more filling to play with tomorrow. Then I made a gravy with some spelt flour (toasted), almond milk, parsely, salt & pepper, oregano, red wine, miso, and veggie broth. Yum. I almost never free-style in the kitchen, but this really turned out yummy.

The pot pie came with us to our annual Friends Thanksgiving Dinner, when my friends and our families all celebrate Thanksgiving together. The company is always wonderful, but the food was especially great: a nice bean salad, delicious marinated & baked tofu, beets with caraway, my veggie pot pie, and cranberry sauce. Mmm. Happily, the pot pie was a big success, and all the omnis seemed to really love it - especially the fellas! woo hoo!