Title: Rum pecan pie
 Categories: Desserts, Pies
      Yield: 1 Pie
 
    1/2 c  Butter (or marg.); softened
    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.
 
  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.