Update my dinner status, I'm making this tonight.
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Servings: 1 Pie
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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
Preparation
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.
