Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 2-crust pie
   1      cup           C and H Granulated Sugar
   2      tablespoons   Flour
     1/8  teaspoon      Salt
     1/2  teaspoon      Cinnamon
   4      cups          Diced tart apples -- - (5 or 6 apples = 4
   4                    Canned pear havles
   2      tablespoons   Rum
   2      tablespoons   Butter or margarine

Preparation:

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.