Pastry for 2-crust pie
1 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. cinnamon
4 c. diced tart apples (5-6 apples)
4 canned pear halves
2 tbsp. rum
2 tbsp. butter

Line 9-inch pie pan with pastry. Mix sugar, flour, salt and cinnamon. 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 team to escape. Bake in 400 degrees oven for 45 minutes or until apples are tender. Serve warm. Makes 8 servings.