Yield: 1 pie
| Measure | Ingredient |
|---|---|
| \N \N | 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 \N | Canned pear halves |
| 2 tablespoons | Rum |
| 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