De luxe apple pie

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

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