Rum Pecan Piedesserts, pies 1/2 cup butter (or marg.); softened 1/2 cup sugar 3/4 cup light corn syrup 1/4 cup maple-flavored syrup 3 eggs; lightly beaten 2 tablespoon rum 3/4 cup pecans; coarsely chopped 3/4 cup pecan halves ----BRANDIED BUTTER PASTRY---- 1 cup flour, all-purpose 1/4 teaspoon salt 6 tablespoon butter (or marg.); cold 2 tablespoon 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. |
