Rum Pecan Pie

Directions

1. 1
   Cream butter and sugar until light and fluffy.
2. 2
   Add corn syrup, maple-flavored syrup, eggs, and rum; beat well.
3. 3
   Stir in chopped pecans.
4. 4
   Line a 9 inch piepan with Brandied Butter Pastry.
5. 5
   Pour filling into pastry, and top with pecan halves.
6. 6
   Bake at 350F (180C) for 55 minutes.
7. 7
   Brandied Butter Pastry:
8. 8
   Combine flour and salt; cut in butter until mixture resembles coarse meal.
9. 9
   Sprinkle brandy over mixture, and stir until particles cling together when pressed gently.
10. 10
    Shape dough into a ball, and chill 10 minutes before rolling out.
11. 11
    For a baked crust, prick pastry with a fork; bake at 425F (220C) for 12 minutes or until golden.