| 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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