what to do with leftover pie filling and dough

This pie (see below) probably turned out better than the pie I'd baked for the recent get-together. I had leftover dough and pie filling—enough for a modest-sized pie, so I did what I usually do in such situations. This was a good and unwontedly flaky crust. Carby as hell, and I was the only one eating it, but I'll be paying for my sins this week. Since I had a carton of heavy cream lying around, I made myself some whipped cream (cream, a teaspoon of sugar, and a few drops of vanilla extract in the food processor; whip at high speed for 60 seconds, then at lower speed for an additional 30 seconds) to dollop onto the pie, which really didn't need it. I forgot to sprinkle turbinado over the crust (which I did egg-wash), but the pie didn't need that enhancement, either. It was a deliciously sinful experience this past weekend, and I'm pretty sure it all went to my waist, but now: no more sweet leftovers.

the standard shot

the slightly more food-porny shot

I barely had any of my own pie at the get-together. The crust for that pie was ridiculously inflated, but what little I did eat was pretty good. The main disappointment was the quiche which, as I said, had been cooked through after nearly 100 minutes in the oven, but which still hadn't set, resulting in a disappointingly soft interior. I should try making standard quiches from now on; there's a price to be paid for adventuring heedlessly out on your own.

But the above pie worked out great.