Pastry for 2-crust pie 4 c Diced tart apples
1 c C and H Granulated Sugar — (5 or 6 apples = 4 cups)
2 tb Flour 4 Canned pear halves
1/8 ts Salt 2 tb Rum
1/2 ts Cinnamon 2 tb 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)
Yields
1 pie
