Sabino Eats: Favorite Foods and Recipes

The highlight of the summer week in Sabino is the Potluck Supper. We're betting that in 1922 and 1952 and 1982 and 2012 and all the years in between it was much the same. But the dishes brought to the Potlucks are different in many ways---ingredients, flavors, preparation, and preservation.

CLAMBAKE

Source: The State of Maine Cook Book, issued by the Democratic Women of Maine, ed. Jane Armstrong Tucker, proprietor of Castle Tucker, Wiscasset ME.

12 small lobsters, split in half while alive

3-4 dozen ears of sweet corn, husks removed

1 bushel clams, well washed in sea water

Dig a hole in the sand 5-8 inches deep and about 3 feet in diameter. Line it with rocks. Build a hot fire in the hold. Keep it burning until the rocks crackle when sprinkled with cold water---about 1 hour. Rake off embers, covered coals with about 6 inches of wet rockweed. Lay on split lobsters, corn and last the clams, heaping them high in the center. Cover well with 2-3 inches of wet rockweed. Lay canvas or an old carpet over this. Watch carefully. Wherever steam escapes, cover with more rockweed. Cook about 1 hours. Test lobsters and corn. The rest is done, if they are. 

You can also add chickens, split as for broiling, and a peck or more of small sweet potatoes. Place the chickens next to the lobsters, then the sweet potatoes, then the corn.

Have melted butter and vinegar to dip the clams in if desired. Serve hard tack and buttered brown bread. A nice ripe watermelon completes the feast.

Mrs. Bates Boiled Salad Dressing

The Bates Family were long-time residents of Sabino. Their farmhouse is still occupied.

1/2 T. salt

1/2 T. flour

1 t. mustard

1 1/2 T. sugar

Pinch of cayenne

2 egg yolks

2 T. melted butter

3/44 c. milk

1/4 c. vinegar

Mix dry ingredients. Add beaten yolks and butter. Add the milk and put in a double boiler. Heat. Add vinegar slowly. Cook and stir until thick.

New Meadows Inn Cookies

These cookies were the only dessert served at the original New Meadows Inn around the early 1900's. The Inn's shore dinner cost less than $1.

3 1/2 c. flour

1 t. cream of tartar

1 c. butter

1 c. sugar

2 eggs

1/2 t. soda dissolved in 2 T. milk

1 T. vanilla

Preheat oven to 350. Cream butter and sugar. Add beaten eggs. Add remaining ingredients and roll very thin. Cut with cookie cutter and bake until the edges are barely brown

Toll House Chocolate Chip Cookies

They were invented in the 30's and someone's been baking them every since!

2 1/2 c. all purpose flour

1 t. baking soda

1 t. salt

1 c. butter, softened

3/4 c. granulated sugar

3/4 c. paced brown sugar

1 t. vanilla extract

2 large eggs

2 c. (12-oz. pkg) Nestles Toll House Semi-Sweet Chocolate Morsels

1 c. chopped nuts

Preheat oven to 375 F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat i flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets 2 minutes. Remove to wire racks to cool completely.

Meatloaf

Meatloaf became wildly popular in 1930's America because it stretched a smallish amount of meat to feed a largish number of mouths.

1/2 c. evaporated milk

2 slices bread

1/4 c. chopped onion

3/4 t. salt

1/4 t. pepper

1 lb. ground beef

In a large owl, pour milk over bread. Let stand until milk is absorbed. Add onion, salt and pepper. Stir with fork until bread softens and is light and fluffy. Mix in ground beef. In a shallow baking dish, shape meat mixture into a 7" x 3" x 2" loaf. Bake at 350 F for 50 minutes or until no pink remains.

Needham's

Need we say more?

3/4 c. mashed potato, unseasoned

1/2 t. salt

2 1-lb. packages confectioner's sugar

1 stick margarine

1/2 lb. flaked coconut

2 t. vanilla

Pare and cook potato to make 3/4 c. mashed. Add salt. Melt margarine in pan or bowl. Add potato, sugar, coconut and vanilla. Mix well and turn into a shallow pan. Spread evenly. Place in a cool place to harden. Cut into small squares and dip in the chocolate mixture that follows:

Chocolate Dip

1 12-oz. package chocolate chips

4 squares unsweetened chocolate

1/2 of a 2 1/2" x 2 1/2" cake of paraffin 

Melt paraffin and chocolate double boiler Add chocolate. As chocolate melts, stir well to mix ingredients.

Use a toothpick to dip candy squares into melted chocolate. Place on waxed paper to harden. Makes 66 Needhams.

Rice Krispie Treats and Spam made their first appearances in our kitchens in the 1940's. Rice Krispie Treats, which were invented by Kellogg's in 1939 as a fund raiser for the Campfire Girls organization, have endured through the decades. Spam seems to be making a comeback.

Rice Krispie Treats

3 T. butter

1 10-oz. pkg. marshmallows or 4 c. miniature marshmallows

6 c. Kellogg's Rice Krispies

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well-coated. Using a buttered spatula or waxed paper, evenly press mixture into a 13" x 9" x 2" pan that has been coated with cooking spray.

Cool. Cut into 2-inch squares. Best if served the same day.

Upside Down Spam

Line an 8-inch square baking pan with slices of Spam. Top with biscuit dough. Bake 40-45 minutes [?] at 425 F. When the biscuit dough is done, turn the dish upside down on a serving plate and spread a container of melted cheese on the top, or Spam side.

Wacky Cake

Wacky Cake became popular during the World War II years when eggs and milk were rationed.

3 c. sifted flour

2 c. sugar

6 T. unsweetened cocoa

2 t. baking soda

1 t. salt

3/4 c. oil

2 T. vinegar

2 t. vanilla

2 c. water

Sift flour, sugar, cocoa, soda, and salt together. Make three holes. In one put oil; in the other put vinegar; in the third put vanilla. Pour water over all and blend with a fork. Pour batter into a 9" x 13" x 2" ungreased pan. Bake at 375 F for 35 minutes.

Tuna Noodle Casserole

2 10.75 oz. cans Cream of Mushroom Soup

1 c. milk

2 c. frozen peas

2 10-oz. cans tuna, drained

4 c. hot, cooked medium egg noodles

2 T. dry bread crumbs

1 T. butter, melted

Mix soup, milk, peas, tuna in a 3-quart casserole. Gently fold in noodles. Bake at 400 F for 30 minutes or until hot. Stir. Mix bread crumbs with butter in a bowl and sprinkle over casserole. Bake 5 minutes more.

Deviled Eggs

6 eggs

1/4 c. mayonnaise

1 t. white vinegar

1 t. yellow mustard

1/8 t. salt

freshly ground black pepper

paprika

Place eggs in single layer in saucepan and cover with water so there's 1 1/2 inches of water above the eggs. Bring to boil, then cover, turn the heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes. Rinse until cold water for 1 minute.

Crack egg shells and carefully peel. Gently dry with paper towels. Slice eggs in half lengthwise. Remove yolks to a medium bowl. Place whites on a serving platter. Mash yolks into a fine crumble with fork. Add mayonnaise, vinegar, mustard, salt and pepper and mix well.

Spoon yolk mixture into white halves, rounding slightly. Sprinkle with paprika. Serve at room temperature or chilled.

Green Bean Casserole

1 10 1/2 oz. can Campbell's Cream of Mushroom Soup

1/2 c. milk

1 t. soy sauce

1 dash black pepper

4 c. cooked cut green beans (or straight from can)

1 1/3 c. French's French Fried Onions

Stir milk, soup, soy sauce, pepper, beans, and 2/3 c. onions in a 1 1/2 quart casserole. Bake at 350 F for 25 minutes or until hot and bubbling. Stir. Sprinkle with remaining onions. Return to oven for 5 minutes.

Hello Dolly Squares

1 stick butter

1 c. graham cracker crumbs

1 c. flaked coconut

1 c. semi-sweet chocolate chips

1 c. chopped nuts

1 c. sweetened condensed milk

Melt butter in a 9" square pan.  Cover the bottom of the pan with the Graham cracker crumbs. Add all the coconut in the second layer; then all the chocolate chips; then all the nuts. Pour the condensed milk over the top. Bake at 350 F for 30 minutes. Cool in the pan. Cut in small squares.

Chop Suey

1/2 large onion or 1 small onion, sliced

3 T. margarine

1 1/2 lbs. ground beef, otherwise known as "hamburg"

1 1/2 c. dry elbow macaroni

salt

2 cans condensed tomato soup (or 1 #2 can of tomatoes and 1 small can of tomato paste seasoned with oregano bay leaf and 1/2 t. celery salt)

Grated Parmesan

Saute onion in margarine until soft. Add ground beef and cook until all pink is gone. Season with salt and pepper to taste. Bring to boil 1 1/2 quarts of water. Add salt and macaroni. Stir. Return to boil for 2 minutes. Cover pan and remove from heat. Let stand for 10 minutes. Drain.

Add tomato soup or mixture to beef along with macaroni. Turn mixture into 2 quart casserole. Bake in 325 F oven 45 minutes. Sprinkle top with grated Parmesan before serving.

Delicious Jell-O Salad

1 small canb crushed pineapple

1 pkg lime Jell-O

1 c. cottage cheese

1 c. evaporated milk

1/2 c. mayonnaise

1/2 c. diced celery

Drain pineapple, reserving juice. Add enough boiling water to juice to make 1 cup. Bring to boil again and pour over lime Jell-O. Let cool until it is room temperature and starting to set. Add cottage cheese, pineapple, evaporated milk, mayonnaise and celery. Stir. Refrigerate until completely set.

Dump Cake

1 can cherry pie filling

1 16-oz. can crushed pineapple

2 . crushed pineapple

1 box dry white cake mix

1 1/2 sticks margarine

Preheat oven to 350 F. Turn pie filling and pineapple into a 13" x 9" x 2" pan and mix. Sprinkle dry cake mix over it. Slice margarine into patties and distribute evenly over dry mix. Bake 1 hour.

Carrot Cake

3 eggs

2 c. sugar

3/4 c. cooking oil

3/4 c. buttermilk

2 t. vanilla

2 c. sifted cake flour

2 t. soda

2 t. cinnamon

1/2 t. salt

2 c. grated carrots

1/2 c. well-drained pineapple

3 1/2 oz. flaked coconut

1 c. Rice Krispies

1 c. chopped walnuts

Preheat oven to 350 F

Beat eggs until thick and light-colored. Add sugar gradually. Add oil, buttermilk and vanilla. Sift flour. Measure and sift together with soda, cinnamon and salt. Add to egg mixture gradually. Add carrots, pineapple, coconut, walnuts, and Rice Krispies. Mix well. Turn into greased and floured 13" x 9" x 2" pan. bake 50 minutes. 

WHILE CAKE IS BAKING, prepare Buttermilk Frosting:

1 c. granulated sugar

1/2 t. soda

1/2 c. buttermilk

1 stick margarine

1 T. corn syrup

1 t. vanilla

Mix all ingredients EXCEPT VANILLA  in saucepan and bring to a boil. Cook about 5 minutes and remove from heat. Add vanilla and pour over hot cake.

Ambrosia Salad

2 cans pineapple chunks

1 large can mandarin orange slices

1/2 bag miniature marshmallows

3 1/2 oz. flaked coconut

1 c. (or more) sour cream

1/2 lb. green seedless grapes, halved

1/4 c. maraschino cherries, drained and quartered

Mix ingredients in a large bowl. Chill several hours or overnight to blend flavors.

Tofu Creole

1 16-oz. can tomatoes, broken up

1 clove garlic, minced

1 t. salt

1/8 t. pepper

1/8 t.  curry powder

1 bay leaf

1 lb. mushrooms, cleaned and sliced

3/4 c. chopped onion

1/2 c. chopped green pepper

1 lb. firm tofu, cubed and fried, sprinkled with tamari sauce

2 1/2 T. cornstarch

2 1/2 T. water

3 c. hot cooked rice

In large saucepan combine tomatoes and seasonings. Add vegetables and stir. Cook over medium heat until vegetables are tender, about 20 minutes. Combine cornstarch and water. Stir into vegetables. Add tofu. Serve over rice.

Spinach and Artichoke Dip

in a pumpernickel bowl or with tortilla chips

1 10-oz. bags fresh spinach

2 T. butter

1/2 medium onion, chopped

2 cloves garlic, minced

2 T. flour

1 c. heavy cream

1 c. milk, 2% or whole

1/2 c. grated Parmesan cheese

1/2 t. Worcestershire sauce

1/2 c. chopped artichoke hearts

1/4 c. sour cream

1/2 c. grated white Cheddar cheese

kosher salt and pepper

To a large stockpot of boiling water, add spinach and cook until right green, approx. one minute. Drain and squeeze out excess water. Then coarsely chop and set aside.

Melt butter in a saute pan over medium  heat. Saute onions until soft, then add garlic and cook for another minute. Add flour and cook until no flour is visible. Pour in cream and milk. Stirring constantly, cook until mixture is thickened. Remove from heat and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.

Mix together spinach, artichokes, and sour cream. Pour warm onion and garlic sauce mixture over the vegetable. Add the Cheddar cheese and mix thoroughly. Taste and adjust seasoning if needed.

Pasta Salad with Broccoli and Feta Cheese

1 lb. dried rotini or similar sized pasta

4 T. extra virgin olive oil, divided

1 medium head broccoli, cut into 1/2 inch florets

2 T. red wine vinegar

freshly ground black pepper

8 oz. feta cheese

1 c. pitted Kalamata olives, coarsely chopped

kosher salt

Cook pasta according to package directions until al dente. Meanwhile, place 3 T. of oil, the vinegar, and a few grinds of black pepper in a small bowl and whisk to combine. Set aside.

Drain the pasta and run under cool water briefly. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 T. oil in a large deep saute pan over medium heat until hot. Add broccoli and cook 5-7 minutes until tender but still firm. Place in bowl with pasta.

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss. Taste and adjust seasoning with salt and pepper as needed. Refrigerate several hours or overnight to blend flavors.

Chinese Chicken Mandarin Salad

3 c. shredded lettuce

2 c. shredded red cabbage

2 c. shredded chicken

1/2 c. mandarin oranges, drained

1 instant ramen packet, crushed (discard flavor packet)

1/2 c. shredded carrot

1/3 c. sliced green onions

1/4 c. sliced almonds

Dressing:

3 T. rice wine vinegar

2 T. honey

1 T. sesame oil

1 T. hoisin sauce

2 T. soy sauce

1 t. minced ginger

1 clove garlic, minced

1/4 c. vegetable oil

In a large bowl, toss salad ingredients together.

In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger and garlic. Slowly drizzle in vegetable oil, whisking constantly until thoroughly mixed.

Drizzle dressing over salad and toss to combine just before serving.

Supreme Pizza Bagels

6 plain bagels, split

1 1/2 c. pizza sauce

60 pepperoni slices

2 1/4 c. fully cooked ham, diced

3/4 c. bacon bits

3/4 c. chopped green pepper

3 c. shredded mozzarella cheese

Preheat oven to 400 F. Put bagels on baking sheet. Spread with pizza sauce. Arrange pepperoni slices on bagels. Top with diced ham, bacon, green pepper, and cheese.

Bake 12-14 minutes or until cheese is melted.

Tomato Bruschetta

5 plum tomatoes, diced small

1 clove garlic, finely chopped

4 T. extra virgin olive oil, plus extra

Pinch of red pepper flakes

1/4 c. fresh basil leaves, sliced into ribbons

1 T. balsamic vinegar

1/2 baguette, sliced into 1/2-inch rounds

Preheat oven to 350 F

Mix together tomatoes, garlic, 3  T. olive oil, red pepper flakes, basil and vinegar in a medium bowl. Season with salt and pepper. Let sit at room temperature whil you toast the bread.

Place bread slices on a baking sheet in a single layer. Toast in oven until golden, about 5 minutes. Top with tomatoes and drizzle with a bit of olive oil just before serving.

CUPCAKES!

The whole country went cupcake crazy in the Oughts, but you don't need a recipe for yummy cupcakes.

Watermelon and Feta Salad

3 c. watermelon, cubed or balled

1 1/2 c. sliced cucumber, seeds removed

2 T. mint, thinly sliced or tiny leaves

1/3 c. feta cheese, crumbled

3 T. olive oil

1 T. lime juce

Salt and pepper to taste

Place watermelon, cucumber and mint in large bowl.

In a small bowl, whisk together the olive oil, lime juice and salt and pepper.

Drizzle dressing over melon mixture and toss to coat. Sprinkle with feta and serve.

Mac and Cheese

Mac and cheese never really left the Potluck scene, but it enjoyed a huge revival in the 2000's. If you added crisp-cooked thick-sliced bacon and a side of roasted beets, you had the 2000's under control.

8 oz. uncooked elbow macaroni

2 c. shredded sharp Cheddar cheese

1/2 c. grated Parmesan cheese

3 c. milk

1/4 c. butter

2 1/2 T. all purpose flour

2 T. butter

1/2 c. breadcrumbs

Cook macaroni according to package directions. Drain.

In a saucepan, melt 1/4 c. butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.

Melt 2 T. butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika for color.

Bake at 350 F for 30 minutes. Serve hot.

Sliders!

In keeping with saying "No Thanks" to mega sizing at restaurants and fast food venues, we down-sized our made-at-home sandwiches as well. We filled them with juicy-burger, tiny hamburg patties, tuna or egg or crab or lobster salad. They still pop up at Sabino Potlucks, we're happy to say.

 Green Crab Risotto

prepared by Angel Jamison for July 25, 2019 Potluck. "If you can't beat 'em, eat 'em!

6 c. green crab stock

1 T. butter

1 T. olive oil

1/2 red onion, chopped

1 1/2 c. (12 oz.) Arborio rice

Red pepper flakes

Salt and pepper

1 lb.  crab meat (reserve 1/2 c. - 3/4 c. for garnish if desired.)

Deviled Eggs with Heat

12 eggs

1 1/2 T  Dijon mustard

1 1/2 T. mayonnaise

1/2 t. Worcestershire sauce

1/2 t. hot pepper sauce, or to taste

salt and black pepper to taste

paprika for dusting

1 6-oz. can seedless black olives, drained and cut in half horizontally

Boil eggs. Cool completely. Cut in half horizontally and remove yolks. 

Smash egg yolks and mix thoroughly with mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, salt and pepper. You can add, of course, powdered peppers of your favorite heat. 

Spoon filling into egg white halves, mounding slightly. Sprinkle witth paprika, if desired for colored. Top with ripe olive slices.

Chicken Marsala

Chicken/pork marsala was demonstrated one evening by our president, Doug Wilson.

4 skinless, boneless chickenb breasts (about 1 1/2 lbs.)

all purpose flour for dredging

Kosher salt and freshlyt ground black pepper

1/4 c. olive oil

4 oz. prosciutto, thinly sliced (optional)(cut substitute bacon)

8 oz. crimini or porcini mushrooms, stemmed and halved

1/2 c. sweet Marsala wine

1/2 c. chickebn stock

2 T. unsalted butter

1/4 c. chopped flat-leaf parsley

Place chicken breasts side by side on cutting board. Lay a piece of plastic wrap over them and pound with the flat side of a meat mallet until they are about 1/2 inch thick.

Add salt and pepper to flour in shallow bowl or pan and mix with fork.

Heat oil over medium heat in large skillet. When hot, dredge chicken in flour and fry 5 minutes to a side, or under golden. You may need to do this in batches. Remove to a large platter in single layer and keep warm.

Lower heat to medium and add prosciutto or bacon to pan drippings. Saute for 1 minute to render out some of the fat. Add mushrooms and saute until moisture has mostly evaporated and they are browned, 5 minutes or so. Season with salt and pepper. 

Add Marsala and boil out the alcohol for a minute or so. Add chicken stock and simmer until sauce is reduced slightly. Stir in butter and return chicken to pan. Simmer gently long enough to reheat chicken completely. Season with salt and pepper if needed and garnish with chopped parsley.

NOTE: You may skip flattening the chicken, but you will need to cook longer at the end, until internal meat temperature reaches 165 degrees F.

French Lentil Salad withg Goat Cheese and Walnuts

Source: Member Deborah Pearson

1 1/2 c. French green lentils

1 bat leaf

5 sprigs fresh thyme

1 carrot, peeled and finely diced

1 small red onion, peeled and finely diced

1 rib celery, finely diced

1/3 c. fresh parsley

1 c. chopped walnuts

1 c. crumbled goat or feta cheese.

Rinse lentils. Bring to boil with salted water, bay leaf and thyme. Decrease to simmer and cook 15 minutes. Add diced vegetables and cook 5-10 minutes. Watch lentils to not overcook.

Meanwhile, prepare Dressing:

1 T. red wine vinegar

1 3/4 t. salt

1 t. Dijon mustard

1/3 c. olive oil (or half olive oil and half walnut oil)

1 small shallot,peeled and minced

Mix all together

Drain lentils and coat with dressing while still warm. Remove bay leaf and thyme sprigs. Add fresh ground pepper, parsley, walnuts, and goat cheese or feta cheese.

Can make 2 days ahead.

Serve at room temperature.

Some Maine recipes have been around so long, their origins are lost in the clouds of steam from the lobster pots. They keep showing up at Sabino's table.

Whoopie Pies

The Official State Maine treat. Recipes vary.

Cookie part:

1/2 c. vegetable shortening

2 c. milk

2 c. granulated sugar

2 eggs

2 t. vanilla extract

4 c. all purpose flour

1/2 c. + 2 T. unsweetened cocoa powder

1 T. baking soda

1 1/2 t. salt

Preheat oven to 375 F. 

Beat vegetable shortening, milk, sugar, eggs, and vanilla together in large mixing bowl until smooth and creamy. In separate bowl, whisk flour with cocoa, baking soda, and salt until combined. Add flour mixture into creamed mixture and mix just until smooth.

Drop batter in small dollops onto ungreased baking sheets at least 2 inches apart. Recipe should make about 50 cookies. They will rise and expand a lot.

Bake until cookies are set in the middle, 8-10 minutes. Let cool on baking sheets for several minutes before removing to finish cooling on racks.

Filling:

1 c. milk

1 c. butter, at room temperature

1 c. vegetable shortening

2 c. granulated sugar

2 T. all purpose flour

2 t. vanilla extract

2 7-oz. jars marshmallow creme

Place milk in microwave safe measuring cup and process until hot, 1-2 minutes. Pour into a large mixing bowl. Add butter, vegetable shortening, sugar, Flour, vanilla extract and marshmallow creme. Beat at high speed until fluffy, 5-10 minutes. Mixture will be lumpy at first.

Place 1 1/2 T. frosting on flat side of baked cookie. Top with another. Wrap cookies individually in plastic wrap or place in freezer quality sandwich/snack bags. Freeze. If you had an uneven number of cookies, you may eat the extra(s) with a cup of tea or coffee.

To serve: remove pie(s) from freezer and let thaw until no longer frozen but still very cold---10-15 minutes.

Wild Blueberry Pie

The Official State Maine dessert. Recipes vary. The following recipe is from The Maine Wild Blueberry Cookbook, compl. Bob Rechholtz. Periwinkle Publishing.

Pastry for 2-crust 9" pie

4 c. blueberries

1 c. sugar

3 T. flour

1/2 t. grated lemon rind

1/4 t. cinnamon or nutmeg

dash of salt

1 T. lemon juice

2 T. butter or margarine

Line bottom of 9" pie pan with pastry. Preheat oven to 425 F.

In marge bowl, combine blueberries, sugar, flour, lemon rind, cinnamon and salt. Turn mixture into pie pan.

Sprinkle berries with lemon juice and dot with butter cut into small pieces. 

Roll out top crust and place on pie. Flutte or crimp edges to seal. Cut a few vents in top crust for steam. Bake 35-40 minutes or until crust is golden brown and filling is bubbly. 

Serve warm or cool, with or without vanilla ice cream.