Saturday, October 17, 2015

Rum Maple Pecan Pie in Brandy Pastry (1978)

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 1/4 cup maple syrup
  • 3 eggs, slightly beaten
  • 2 tbspns rum
  • 3/4 cup pecans, coarsely chopped
  • 3/4 cup pecan halves
  • Brandied butter pastry (see below)
Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy.  Add corn syrup, maple syrup, eggs, and rum; beat well. Stir in chopped pecans. Set aside.
Brandied butter pastry
  • 1 cup flour
  • 6 tbspns cold butter
  • 2 to 3 tbspns, cold brandy
  • 1/4 tspn salt
Combine flour and salt; cut in butter until mixture resembles coarse meal.  Sprinkle brandy over mixture; stir until particles cling together when pressed gently.  

Shape dough into ball. Chill 10 minutes before rolling on floured board.  Line a 9-inch pie pan with brandied butter pastry.  Pour pecan filling into pastry, and top with pecan halves. Bake 55 minutes.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

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