Yield: 1 pie
|\N \N||Pastry for 2-crust pie|
|1 cup||C and H Granulated Sugar|
|4 cups||Diced tart apples (5 or 6 apples = 4 cups)|
|4 \N||Canned pear halves|
|2 tablespoons||Butter or margarine|
Line 9" pie pan with pastry; refrigerate until used. Mix sugar, flour, salt and cinnamon; add to apples and mix thoroughly. Set aside. Crush pears and spread in bottom of pastry-lined pan; sprinkle with rum. Heap apple mixture over pears; dot with butter. Put on top crust; seal and crimp edges; cut slits for steam to escape. Bake at 400 F for 45 minutes or until apples are tender. Serve warm.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Typed for you by Karen Mintzias