De luxe apple pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 2-crust pie | ||
| 1 | cup | C and H Granulated Sugar |
| 2 | tablespoons | Flour |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| 4 | cups | Diced tart apples (5 or 6 apples = 4 cups) |
| 4 | Canned pear halves | |
| 2 | tablespoons | Rum |
| 2 | tablespoons | Butter or margarine |
Directions
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