Rum

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.

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.