Title: De Luxe Apple Pie
Categories: Pie Dessert
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

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