| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 1 | Pie | |
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 |
| 1 | c | Flour, all-purpose |
| 1/4 | ts | Salt |
| 6 | tb | Butter (or marg.); cold |
| 2 | tb | Brandy; cold; to 3 tb. |
INSTRUCTIONS
BRANDIED BUTTER PASTRY 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.
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