| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Chopped apples (~4 medium) (up to 5) |
| 1/2 |
c |
Sugar (up to 3/4) |
| 2 |
tb |
Tapioca |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Ground habanero (1/2+ tsp for the spicy version) |
| 4 |
|
Canned pear halves, drained, crushed |
| 2 |
tb |
Dark rum |
| 1 |
tb |
Butter |
| 1 |
|
Deep dish, frozen pie crust (or make your own if you're that talented:) |
INSTRUCTIONS
Mix first six ingrediants together and set aside. Line bottom of pie crust
with crushed pears and sprinkle with rum. Heap in the apple and spice
mixture. Dot with butter. Cover with top crust and cut vents. Coat with rum
and sugar mixture (optional). Bake at 400F for 45 minutes. Posted to
CHILE-HEADS DIGEST V3 #361 by Chris Kaufman <kaufman@biosci.cbs.umn.edu> on
Jun 20, 1997
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