Rum Pecan Pie

Directions

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 inch piepan with Brandied Butter Pastry.

Pour filling into pastry, and top with pecan halves.

Bake at 350℉ (180℃) 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℉ (220℃) for 12 minutes or until golden.