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
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 83.1mg||3 %|
|Potassium 27.1mg||1 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 25.9g|
|Protein 0.4g||1 %|
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Calories per serving: 280
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