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. Serve warm.