My solution: bake the gingerbread apple pie from Vegan with a Vengeance. I had had my eye on that recipe for a while, and using up apples and going to a potluck was the perfect excuse to use it. As you can see by the picture, I was a bit lazy and didn't bother to peel my apples. I don't really think that it made much difference in the final product. I would recommend reading the directions though, because I definately was all ready to roll out the dough for the crust, and then I realized that you crumble it on instead. Whoops.
I also ended up having more filling than would fit into my pie pan. As you can see, I improvised and put it in a few cupcake liners in a muffin pan. I even saved up some of the crust so that I could sprinkle it on top of these so-called mini pies as well.
I took this pie to a potluck as soon as it came out of the oven, and it was an amazing success. Everyone loved it, and I didn't bring a single piece back with me. (I guess it was a good thing that I had extra filling for the min pies then.) Everyone was complimenting me on it and asking for the recipe. The taste was even better after I let it sit since I felt as if the spices weren't as strong right when it was still really warm. It definitely feels like a quintessentially fall recipe, and I would strongly encourage using it when you need to impress people. I can't even begin to imagine the amazingness if I were to have it with a scoop of soy ice cream.
Coming Soon: I will be making another very fall-esque dish tomorrow- VwaV's Black Soybean, beet and barley soup with beets fresh from Saturday's Farmers' market!