1/2 c Butter (or marg.); softened
1/2 c Sugar
3/4 c Light corn syrup
1/4 c Maple-flavored syrup
3 Eggs; lightly beaten
2 tb Rum
3/4 c Pecans; coarsely chopped
3/4 c Pecan halves
BRANDIED BUTTER PASTRY
1 c Flour, all-purpose
1/4 ts Salt
6 tb Butter (or marg.); cold
2 tb Brandy; cold; to 3 tb.
Cream butter and sugar until light and fluffy. Add corn syrup,
maple-flavored syrup, eggs, and rum; beat well. Stir in chopped
Line a 9″ piepan with Brandied Butter Pastry. Pour filling into
pastry, and top with pecan halves. Bake at 350 degrees for 55
Brandied Butter Pastry: Combine flour and salt; cut in butter until
mixture resembles coarse meal. Sprinkle brandy over mixture, and stir
until particles cling together when pressed gently.
Shape dough into a ball, and chill 10 minutes before rolling out.
For a baked crust, prick pastry with a fork; bake at 425 degrees for
12 minutes or until golden. Yield: one 9-inch pie pastry.
SOURCE: Southern Living Magazine, October, 1977.