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) 

More Delicious "Lost" Pies

Pink Squirrel Pie with Liqueurs (1977)

Grasshopper Pie (1978)

Rum Pie with Chocolate (1980)