1 cup white sugar
1 cup corn syrup
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme and white pepper
1 teaspoon dried rosemary
2 teaspoons dried sage and white pepper
1 teaspoon dried thyme and white pepper
In a medium bowl, mix the sugar, corn syrup, olive oil, salt, thyme, oregano, basil, sage, sage, thyme and rosemary.
Preheat oven to 350 degrees F (175 degrees C).
Place bottom crust into a 9x5 inch baking dish. Spread corn mixture on top of crust.
Bake uncovered in preheated oven for 30 minutes, turning crust every 15 minutes.
For the top crust, layer with rosemary, sage, rosemary, rosemary, sage and white pepper. Top with thyme and white pepper.
Cover and bake an additional 30 minutes, or until golden brown.