2 baking apples (peeled, cored & thinly sliced)
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
2 med. pears (peeled, cored & thinly sliced)
2 tbsp. butter, melted
3/4 cup sugar
2 tbsp. lemon juice

Roll half of pastry onto lightly floured surface to 1/8-inch thickness. Fit into a 9-inch pie pan. Chill remaining pastry.

Arrange apple slices in pastry shell. Combine flour, sugar and cinnamon. Sprinkle half of mixture over apples. Top with pears, arranging evenly so top crust will lie flat. Sprinkle pears with remaining flour mixture. Pour lemon juice and melted butter over pie.

Roll out remaining pastry to 1/8-inch thickness. Place over filling. Trim edges, then seal and flute. Cut apple and leaf design as desired out of remaining pastry. Moisten back of cutouts with water. Press on top crust. Cut several slits in top of crust.

Bake pie at 375 degrees for 45 to 50 minutes. Cover edges of pie with aluminum foil to prevent over browning. Top with Butter Rum Sauce.

BUTTER RUM SAUCE:

1/4 cup (1/2 stick) butter
3/4 cup firmly packed sugar
1/2 cup whipping cream
1 tbsp. rum or 1 tsp. rum flavoring

In saucepan melt butter; add brown sugar and whipping cream. Boil rapidly for 8 to 10 minutes. Add rum.