Stephen Foster's Pear - Rum Pie

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The Recipe:

Prepare pastry for two crust pie.

Pears sliced, pared and cored sufficient to fill 9" pie plate

Slightly more than a half cup of granulated sugar

2 tablespoons flour or one tablespoon corn starch

½ teaspoon of cinnamon

2 tablespoons white rum or spiced rum

2 tablespoons of butter or margarine
Combine pears, sugar, flour, cinnamon. spread in lined pie plate. Sprinkle with rum, top with butter. Bake 40 to 45 minutes in 425 degree oven. Recipe may be used with apples, pears or a combination.

This page is the property of the Millicent Library
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Created by Carolyn Longworth, Library Director
July 28, 1996

Prepare pastry for two crust pie. Pears sliced, pared and cored sufficient to fill 9" pie plate Slightly more than a half cup of granulated sugar 2 tablespoons flour or one tablespoon corn starch	½ teaspoon of cinnamon 2 tablespoons white rum or spiced rum 2 tablespoons of butter or margarine
Combine pears, sugar, flour, cinnamon. spread in lined pie plate. Sprinkle with rum, top with butter. Bake 40 to 45 minutes in 425 degree oven. Recipe may be used with apples, pears or a combination.