This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

APPLE PEAR PIE

Pastry for a 2-crust pie

2 pears, peeled, cored and sliced
4 medium tart apples, peeled, cored and sliced
1 cup sugar
3 tbsp. flour
1 tsp. cinnamon
1 tsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. butter or margarine

Arrange pear slices in pastry-lined pie pan. Cover with apple slices. Blend sugar, flour, cinnamon, lemon juice and lemon rind. Sprinkle over apples. Dot with butter or margarine.

Cover with top crust, trim and crimp edges. Prick or slash pastry to allow steam to escape.

Bake at 375 degrees for 55 to 60 minutes or until golden brown.