Categories: Pies, Desserts 
      Yield: 1 pie 
  
           Pastry for 2-crust pie 
      1 c  C and H Granulated Sugar 
      2 tb Flour 
    1/8 ts Salt 
    1/2 ts Cinnamon 
      4 c  Diced tart apples 
           -- (5 or 6 apples = 4 cups) 
      4    Canned pear halves 
      2 tb Rum 
      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) Typed for you by Karen Mintzias