1/2 c. butter, softened
1/2 c. sugar
3/4 c. light corn syrup
1/4 c. maple flavored syrup
3 eggs lightly beaten
2 tbsp. rum
3/4 c. coarsely chopped pecans
Brandy butter pastry
3/4 c. pecan halves

Cream butter and sugar until light and fluffy, add corn syrup, maple syrup, eggs and rum; beat well. Stir in chopped pecans. Line a 9 inch pie pan with brandied butter pastry, pour filling into pastry, top with pecan halves. Bake at 350 degrees for 55 minutes.

BRANDIED BUTTER PASTRY:

1 c. flour
1/4 tsp. salt
6 tbsp. butter
2 to 3 tbsp. of cold brandy

Combine flour and salt. Cut in butter until mixture resembles coarse meal sprinkle brandy over mixture and stir until it clings together. Shape dough into a ball. Chill 10 minutes before rolling out. For a baked crust prick pastry with a fork, bake at 425 degrees for 12 minutes. Yield: pastry for one 9 inch pie crust.