Rum Pecan Pie

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - (or marg.), softened
1/2 cup	99g / 3.5oz	Sugar
3/4 cup	246g / 8.7oz	Light corn syrup
1/4 cup	82g / 2.9oz	Maple-flavored syrup
3		Eggs - lightly beaten
2 tablespoons	30ml	Rum
3/4 cup	109g / 3.8oz	Pecans - coarsely chopped
3/4 cup	109g / 3.8oz	Pecan halves
		Brandied Butter Pastry
1 cup	62g / 2.2oz	Flour - all-purpose
1/4 teaspoon	1.3ml	Salt
6 tablespoons	90ml	Butter - (or marg.), cold
2 tablespoons	30ml	Brandy; cold - to 3 tb.

Recipe Instructions

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 350F 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 425F for 12 minutes or until golden. Yield: one 9-inch pie pastry.

Source:
Southern Living Magazine, October, 1977. .

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