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 pecans. Line a 9" piepan with Brandied Butter Pastry. Pour filling into pastry, and top with pecan halves. Bake at 350 degrees for 55 minutes. 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. Typed for you by Nancy Coleman.