| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Desserts |
1 |
Pie |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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