Title: Rum Pecan Pie
Categories: Dessert Pie Southern
Yield: 1 Pie

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.

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