| Ingredients | |||
| 1 | pastry for 2-crust pie | ||
| 1 | cup | sugar | |
| 2 | tablespoon | flour | |
| 1/8 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon | |
| 4 | cup | tart apples, diced (5 or 6 apples) | |
| 4 | each | canned pear halves | |
| 2 | tablespoon | rum | |
| 2 | tablespoon | butter, or margarine | |
| Directions: | |||
| Line 9 inch 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. |
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